Ragu alla Clemenza

This ragu is so good you won't want to share it.

Ragu alla Clemenza
Ragu alla Clemenza

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces Ground Pork

  • 8

    ounces Ground Veal

  • 1 1/2

    pound Hot Italian Sauage in casing

  • 3

    tablespoon Extra-Virgin Olive Oil

  • 8

    ounces Fresh Ricotta

  • 2

    Eggs (beaten)

  • 1/4

    cup Parmigiano-Reggiano (grated plus more for garnish)

  • 1/4

    cup Fresh Bread Crumbs

  • 3

    Garlic Cloves (sliced)

  • 3

    tablespoons Tomato Paste

  • 2

    tablespoons Sugar

  • 1/2

    cup Red Wine

  • 2 1/2

    cups Basic Tomato Sauce

  • Salt and Pepper to taste

  • 1 1/2

    pounds Rigatoni

  • 1/2

    cup milk

Directions

Bring a large pot of salted water to a boil. Cook rigatoni for 1 minute less than the packaged directions. Meanwhile, in a large bowl, combine the ground meats, cheeses, eggs, bread crumbs (soaked in the half cup milk), salt and pepper until blended. Form into medium sized meatballs (between a golf ball and tennis ball size). Heat oil in a large skillet over medium-high heat. Add sausage and meatballs to pan. Sear meatballs and sausage on all sides. Remove meat from the pan. Add sliced garlic and tomato paste and fry. Deglaze with red wine. Add the tomato sauce and sugar and season with salt and pepper. Add the sausage and meatballs and bring to a boil. Reduce to a simmer and cook for 15 minutes or until meat is cooked through. Remove noodles from the water and toss with tomato sauce and meatball mixture. Serve in warm, shallow bowls with meatballs and sausage over top and garnish with freshly grated Parmigiano-Reggiano cheese.

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