PASTA WITH HEARTY ITALIAN MEAT SAUCE

By arthurlemay

Classic Italian Sauce From Cooks Illustrated Cookbook

Ingredients

• SAUCE
• 2 Tablespoons Olive oil
• 2 1/4 Pounds baby back ribs, cut into 2 rib sections
• Salt & Pepper to taste
• 1 Pound Hot Italian sausage
• 2 Onions, chopped fine
• 1 1/4 teaspoons dried oregano
• 3 Tablespoons tomato paste
• 4 Garlic cloves, minced
• 2 (28 ounce)Cans crushed tomatoes
• 2/3 Cup beef broth
• 1/4 Cup fresh basil
• MEATBALLS AND PASTA
• 2 Slices heart white sandwich bread, crusts removed and bread torn into small pieces
• 1/2 Cup buttermilk
• 1 Pound meatloaf mix
• 2 Ounces thinly sliced Prosciutto, chopped fine
• 1 Ounce Pecorino Romano cheese, grated (1/2 cup)
• 1/4 Cup Fresh parsley, chopped
• 2 garlic cloves, minced
• 1 large egg yolk
• Salt and Pepper to taste
• 1/4 Teaspoon red pepper flakes
• 1/2 Cup olive oil
• 1 1/2 Pounds spaghetti or linguine
• Grated Parmesan cheese

Details

Preparation time 60mins
Cooking time 180mins

Preparation

Step 1

FOR THE SAUCE

Preheat oven to 325 degrees F

Adjust oven rack to lower middle position .
Heat oil in Dutch oven over medium-high heat until just smoking.
Pat ribs dry with paper towels and season with salt and pepper.
Brown half of the ribs well on both sides, 5 to 7 minutes. Transfer ribs to large plate and repeat with remaining ribs.
After transferring second batch of ribs t plate, brown sausage well on all sides, 5 to 7 minutes; transfer to plate.

Add onions and oregano to fat left in pot and cook over medium heat, stirring occasionally, until onions are softened and lightly browned, 5 to 7 minutes.
Add tomato paste and cook, stirring occasionally, until very dark, about 3 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in crushed tomatoes and broth, scraping up any browned bits.
Nestle browned ribs and sausage into pot. Bring to simmer, cover and transfer to oven.
Cook until ribs are tender, about 2 1/2 hours.

FOR THE MEATBALLS

While sauce cooks, mash bread and buttermilk in large bowl using fork. Let stand 10 minutes.

Mix in meatloaf mix, prosciutto, Pecorino, parsley, garlic, egg yolk, 1/2 teaspoon salt and red pepper flakes using hands. Pinch off and roll mixture into 12 meatballs. Transfer meatballs to plate, cover with plastic wrap and refrigerate until ready to use.

When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering. Brown well on all sides, 5 to 7 minutes. transfer to paper towel-lined plate.
Remove sauce from oven and remove fat from surface using a large spoon. Gently nestle meatballs into sauce.
cover, return pot to oven, and continue to cook until meatballs are just cooked through, about 15 minutes.

Meanwhile, bring 6 quarts water to a boil in a large pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente.
Reserve 1/2 cup cooking water, then drain pasta and return it to pot.

Using tongs, transfer meatballs, sausage and ribs to serving platter and cut each sausage in half.
Stir basil into sauce and season with salt and pepper to taste.
Add 1 cup sauce and reserved cooking water to pasta and toss to combine.
Serve, passing remaining sauce, meat platter and Parmesan separately.

(Sauce and meatballs can e cooked and refrigerated for up to 2 days)