Sunday Ragù Recipes

BEEF RAGù RECIPE BY TASTY

Steps:

• Season the meat on all sides with salt and pepper.
• Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
• Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
• Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
• Pour in the wine and let it boil off and reduce until barely any remains in the pan.
• Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
• Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
• Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
• Remove the herb bundle and beef shank.
• Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
• Skim off any extra fat from the top of the ragu.
• Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
• Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
• Add a handful of cheese and stir to melt into the sauce.
• Garnish with more cheese and fresh parsley before serving.
• Enjoy!

SUNDAY RAGU

Steps:

• Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.
• In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned.
• In a large saute pan, add oil and heat. Fry the sausage until evenly browned.
• In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference.

ITALIAN-AMERICAN SUNDAY GRAVY RECIPE

Steps:

• Gather the ingredients.
• Heat the olive oil on high heat in a large heavy-bottomed pot. Add the pork ribs and cook without disturbing the meat until it is browned, about 2 minutes. Then flip and brown on the opposite side. Remove the meat from the pot and set aside. The meat does not need to be cooked through.
• Add the beef stew meat to the pot in one even layer. Cook on high heat without disturbing the meat until it is browned, about 2 minutes. Flip the meat to brown on another side. Once browned, remove from the pan and place along with the pork.
• In the same pot, add the sausages. You can either cut them or brown them whole. Brown on each side as you did with the other meats. Remove from the pot once browned.
• Turn the heat down to medium. Add the diced onion, minced carrots, and half of the minced garlic to the hot oil. Add the salt and sauté for 2 to 3 minutes, or until the vegetables are just softened. They will have much more cooking time in the sauce.
• Add the tomato paste to the vegetables and saute until the tomato paste is warmed through.
• Add the remaining garlic, whole peeled tomatoes, tomato sauce, pepper, oregano, and sugar. Stir until the ingredients are incorporated, breaking up the tomatoes with a wooden spoon.
• Add the meats back to the pot. Cover the pot with its lid and lower the heat to low. Simmer for 1 hour.
• Add the Parmesan cheese rind. Simmer, uncovered for another 1 to 2 hours, or up to 5 hours. Stir as needed to prevent the bottom from burning. Add more salt as needed.
• Remove the pot from the stove and break up the meat as much or as little as you like.
• Serve with fresh pasta and a grating of Parmesan or pecorino cheese . Serve and enjoy.

SUNDAY RAGù

Steps:

• 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-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
• Add tomato purée, bay leaf, and 1/2 teaspoon 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 tablespoons 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 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.
• Add 2 tablespoons 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 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.
• 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.
• 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 ragù:
• 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.

TUCCI RAGù

Steps:

• In a stew pot over medium-high heat, warm olive oil. Sear stewing beef until brown on all sides, about 10 minutes. Remove from pot, set aside in a bowl.
• Add spareribs to pot and sear until brown on all sides, about 10 minutes. Remove ribs and set aside in bowl with stewing beef. (If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
• Stir onions and garlic into pot. Reduce heat to low and cook until onions begin to soften, about 5 minutes. Stir in wine, scraping bottom of the pot clean. Add tomato paste to pot. Pour 1/2 cup warm water into tomato paste can to loosen any residual paste and then pour into pot. Cook to warm the paste through, about 2 minutes. Add tomatoes along with additional 1 cup warm water. Stir in basil and oregano. Cover with lid slightly askew and simmer about 30 minutes.
• Return meat to pot, along with any juices that accumulated in bowl. Cover with lid slightly askew and simmer, stirring frequently, until meat is very tender and tomatoes are cooked, about 2 hours. Warm water may be added to sauce, in 1/2-cup portions, if sauce becomes too thick.