Sunday Ragù Recipe

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Sunday Ragù
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Ingredients
15
Count
Nutrition
770
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Make tomato sauce: Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
  2. 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.
  3. Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
  4. Make braciole while sauce simmers: Stir together garlic, parsley, cheese, and pancetta.
  5. 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.
  6. Make meatballs: Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
  7. 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.
  8. Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
  9. 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.
  10. 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.
  11. 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.)
  12. 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.
  13. Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.
  14. Cooks' note: Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 770.08 Kcal (3224 kJ)
Calories from fat 499.92 Kcal
% Daily Value*
Total Fat 55.55g 85%
Cholesterol 205.97mg 69%
Sodium 811.58mg 34%
Potassium 937.55mg 20%
Total Carbs 3.33g 1%
Sugars 1.02g 4%
Dietary Fiber 0.37g 1%
Protein 62.57g 125%
Vitamin C 8.5mg 14%
Iron 4mg 22%
Calcium 73.4mg 7%
Amount Per 100 g
Calories 237.62 Kcal (995 kJ)
Calories from fat 154.26 Kcal
% Daily Value*
Total Fat 17.14g 85%
Cholesterol 63.55mg 69%
Sodium 250.43mg 34%
Potassium 289.29mg 20%
Total Carbs 1.03g 1%
Sugars 0.31g 4%
Dietary Fiber 0.12g 1%
Protein 19.31g 125%
Vitamin C 2.6mg 14%
Iron 1.2mg 22%
Calcium 22.6mg 7%

* 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

  • 20
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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