Sunday Ragù
A rich and hearty Italian meat sauce featuring multiple cuts of pork, beef braciole, and meatballs slowly simmered in tomato sauce. This traditional Sunday gravy is packed with flavorful meats and serves a crowd.
Ingredients
- •5 cans whole tomatoes
- •½ cup olive oil
- •1 large onion
- •5 cloves garlic
- •1 leaf bay leaf
- •4 cloves garlic
- •½ cup parsley
- •1 cup Pecorino Romano
- •3 ounces pancetta
- •1½ pounds beef top round
- •1 portion meat mixture
- •½ cup olive oil
- •1 pound sweet Italian sausage
- •1 pound hot Italian sausage
- •1½ pounds pork shoulder
- •2 pounds pork ribs
- •1 piece kitchen string
- •1 portion egg fettuccine
Cooking Instructions
- 1.
Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
5 min
- 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.
7 min
- 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.
45 min
- 4.
Stir together garlic, parsley, cheese, and pancetta.
5 min
- 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.
15 min
- 6.
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
10 min
- 7.
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.
12 min
- 8.
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
12 min
- 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.
5 min
- 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.
12 min
- 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 min
- 12.
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.
135 min
- 13.
Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.
5 min
