Sonntags-Ragù

Ingredients for Sunday Ragù

• 5 (800g) cans whole tomatoes in juice (preferably Italian)

• 120ml Olivenöl

• 1 large onion, finely chopped

• 5 garlic cloves, minced

• 1 Turkish bay leaf or 1/2 California

• 4 Knoblauchzehen, gehackt

• 1/2 cup finely chopped flat-leaf parsley

• 1 cup grated Pecorino Romano (60g)

• 90g thinly sliced pancetta, finely chopped

• 675g beef top round, cut across the grain into 1/4-inch slices

• Reserved meat mixture and frying oil from polpette

• 120ml olive oil for frying, divided

• 450g sweet Italian sausage links

• 450g hot Italian sausage links

• 675g boneless pork shoulder, cut into 2-inch pieces

• 900g country-style pork ribs

• Equipment: kitchen string

• Accompaniment: fresh egg fettuccine

Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.

Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.

Add tomato purée, bay leaf, and 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.

Stir together garlic, parsley, cheese, and pancetta.

Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 45ml each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.

Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoons salt and 1/4 teaspoons pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.

Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.

Pat pork shoulder dry and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.

Pat pork ribs dry and season with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.

Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)

Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.

Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.

Haftungsausschluss

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