Sunday Ragù

Ingredients for Sunday Ragù

• 5 (800g) cans whole tomatoes in juice (preferably Italian)

• 120ml olive oil

• 1 large onion, finely chopped

• 5 garlic cloves, minced

• 1 Turkish bay leaf or 1/2 California

• 4 garlic cloves, minced

• 1/2 cup finely chopped flat-leaf parsley

• 1 cup grated Pecorino Romano (60g)

• 90g thinly sliced pancetta, finely chopped

• 675g beef top round, cut across the grain into 1/4-inch slices

• Reserved meat mixture and frying oil from polpette

• 120ml olive oil for frying, divided

• 450g sweet Italian sausage links

• 450g hot Italian sausage links

• 675g boneless pork shoulder, cut into 2-inch pieces

• 900g country-style pork ribs

• Equipment: kitchen string

• Accompaniment: fresh egg fettuccine

How to make Sunday Ragù

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 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.

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 45ml each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.

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

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoons salt and 1/4 teaspoons 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 teaspoons salt and 1/4 teaspoons 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 teaspoons salt and 1/4 teaspoons 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.)

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.