 |
Prep Time: 2 Minutes Cook Time: 238 Minutes |
Ready In: 240 Minutes Servings: 12 |
|
This bottomless bowl of meat sauce is the stuff of dreamsthe American Dream, in particular. In Italy, ragù would have been flavored with a small piece of pork, but because meat was so readily available in the United States, immigrants included beef braciole, meatballs, sweet and hot sausage, and pork shoulder and ribs. This dish requires hours on the stovetop to make the meat tender and juicy and the sauce thick and intense, but it's well worth waiting for. Ingredients:
5 (28-ounce) cans whole tomatoes in juice (preferably italian) |
1/2 cup olive oil |
1 large onion, finely chopped |
5 garlic cloves, minced |
1 turkish bay leaf or 1/2 california |
4 garlic cloves, minced |
1/2 cup finely chopped flat-leaf parsley |
1 cup grated pecorino romano (2 ounces) |
3 ounces thinly sliced pancetta, finely chopped |
1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices |
1/2 cup olive oil for frying, divided |
1 pound sweet italian sausage links |
1 pound hot italian sausage links |
1 1/2 pound boneless pork shoulder, cut into 2-inch pieces |
2 pounds country-style pork ribs |
Directions:
1. Make tomato sauce: Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
2. 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.
3. Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
4. Make braciole while sauce simmers: Stir together garlic, parsley, cheese, and pancetta.
5. 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 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
6. Make meatballs: Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
7. Cook meats: Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
8. Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
9. Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
10. Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
11. 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.)
12. Finish ragù: 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.
13. Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.
14. Cooks' note: Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).
|
|