Neapolitan Ragu (Tyler Florence) Recipe

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Neapolitan Ragu (Tyler Florence)
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Ingredients
30
Count
Nutrition
2607
Calories
Total time
205
Minutes
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Ingredients:

Directions:

  1. Topping:
  2. Heat the oven to 350 degrees F.
  3. Set a large Dutch oven over medium-high heat. Add a 3-count of olive oil and gently brown the meatballs. Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste. Rub the ribs and shoulder with the mixture.
  4. Remove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain. In the same pot, brown the shoulder pieces and ribs, in batches. Alternately to save time, roast the ribs in a preheated 500 degree F oven for 10 to 15 minutes while you brown the shoulder pieces in the pot.
  5. Remove the shoulder pieces and ribs to the meatball plate and let rest.
  6. Add a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery. Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon. Cook the vegetables until they are slightly softened and have some nice color. Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom. Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce. Finish by placing the meatballs in the gaps (some of the pieces will be sticking out from the sauce but that's perfectly fine as it will roast and caramelize). Use a spoon to baste everything well, cover, then put the pot into the oven and roast until the pork is tender and the meat is just falling off the rib bones, about 1 to 1 1/2 hours.
  7. For the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl.
  8. Use a slotted spoon to remove the meatballs and ribs to a large platter. Remove the pork shoulder pieces from the pot and allow to rest for 10 minutes before slicing into bite-size pieces and adding them to the platter. Puree the sauce in a food processor then add it back to the pot and set over medium heat. Reduce the sauce until it is rich and thick, about 5 minutes. Season with salt and pepper, if needed. When the spaghetti is cooked, drain and add to a medium bowl. Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat. Garnish the meat platter with the raisin mixture and serve.
  9. Ultimate Meatballs:
  10. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool.
  11. Add the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2606.73 Kcal (10914 kJ)
Calories from fat 1368.04 Kcal
% Daily Value*
Total Fat 152g 234%
Cholesterol 304.14mg 101%
Sodium 3636.62mg 152%
Potassium 1685.13mg 36%
Total Carbs 195.52g 65%
Sugars 16.9g 68%
Dietary Fiber 13.25g 53%
Protein 101.09g 202%
Vitamin C 27.8mg 46%
Vitamin A 2.3mg 77%
Iron 15mg 84%
Calcium 523.7mg 52%
Amount Per 100 g
Calories 338 Kcal (1415 kJ)
Calories from fat 177.39 Kcal
% Daily Value*
Total Fat 19.71g 234%
Cholesterol 39.44mg 101%
Sodium 471.55mg 152%
Potassium 218.5mg 36%
Total Carbs 25.35g 65%
Sugars 2.19g 68%
Dietary Fiber 1.72g 53%
Protein 13.11g 202%
Vitamin C 3.6mg 46%
Vitamin A 0.3mg 77%
Iron 1.9mg 84%
Calcium 67.9mg 52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 64
    Points
  • 68
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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