SUNDAY RAGU

By BobD

Ingredients

• 12 SERVINGS
• 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.
• FOR TOMATO SAUCE
• 5 (28-oz) 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
• FOR BEEF BRACIOLE
• 4 garlic cloves, minced
• 1/2 cup finely chopped flat-leaf parsley
• 1 cup grated Pecorino Romano (2 oz)
• 3 oz thinly sliced pancetta, finely chopped
• 1 1/2 lb beef top round, cut across the grain into 1/4-inch slices
• FOR MEATBALLS AND OTHER MEATS
• Reserved meat mixture and frying oil from polpette
• 1/2 cup olive oil for frying, divided
• 1 lb sweet Italian sausage links
• 1 lb hot Italian sausage links
• 1 1/2 lb boneless pork shoulder, cut into 2-inch pieces
• 2 1/2 lb country-style pork ribs
• EQUIPMENT: kitchen string
• ACCOMPANIMENT: fresh egg fettuccine

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

MAKE TOMATO SAUCE:

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

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

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

MAKE BRACIOLE WHILE SAUCE SIMMERS:

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 3 Tbsp each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.

MAKE MEATBALLS:

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

COOK MEATS:

Heat 2 Tbsp olive oil in a 12-inch heavy skillet over medium heat until it shimmers.

Season braciole with 1/2 tsp salt and 1/4 tsp pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.

Add 2 Tbsp 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 tsp salt and 1/4 tsp pepper. Add 2 Tbsp oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.

Pat pork ribs dry and season with 1/2 tsp salt and 1/4 tsp pepper. Add remaining 2 Tbsp 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.)

FINISH RAGU

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.

COOKS NOTE: Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).