Sunday Ragu
Source of Recipe
Rocco DiSpirito
List of Ingredients
8 slices capicolla
8 slices Parmigiano-Reggiano cheese
2 cloves minced garlic
2 Tbsp. chopped fresh parsley
2 pounds ground beef
1 cup bread crumbs
1 tsp. fresh oregano
1 Tbsp. fresh basil
2 tsp. fresh garlic
Salt and pepper
6 eggs
1/2 cup water
1/2 cup grated Parmesan cheese
Vegetable oil
3 lbs. hot or mild Italian sausage
1 Tbsp. olive oil
1/4 medium onion
28 oz. canned crushed tomatoes
28 oz. canned pureed tomatoes
Recipe
Make braciola: start with slice of capicolla, lay slice of Parmigiano-Reggiano on capicolla, and follow with 2 cloves chopped garlic and chopped parsley divided among piles. Roll each pile into cigar-shaped rolls; hold in place with toothpicks. Set aside. Prepare meatballs: In bowl of electric mixer, combine ground beef, breadcrumbs, chopped oregano, chopped basil and 2 teaspoons chopped garlic. Season with salt and freshly ground pepper. Add eggs, water and grated parmesan cheese; mix well. Form meat mixture into 2-inch balls. Heat large saute pan. Add enough oil to fry in. Add balls; fry until evenly browned. In large saute pan, add oil and heat. Fry sausage until evenly browned. In large saucepan, heat olive oil. Add chopped onion; saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered 1 hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and freshly ground pepper according to preference.
Serves 8.
|
|
member logon
