Italian Ragu With Meatballs And Sausage
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 medium
Onion (finely diced)1 tbsp
Garlic (finely chopped)1
Salt450 g
Ground Beef450 g
Ground Veal1 cup
Milk1 cup
Grated ParmesanDirections:
1
In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame
2
Add the diced onion and cook slowly until it has turned translucent
3
Do not brown the onion, but allow it to almost melt away
4
Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices
5
Add salt and pepper to taste, and the basil leaves and set the heat on low
6
Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat
7
Make the meatballs: mix the ground beef and veal together in a large bowl
8
Combine the bread and milk and mash together to form a paste; add the bread to the ground meat
9
Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked
10
Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands
11
Do this until you have used all the meat
12
This should yield approximately 24 meatballs
13
Place the remaining olive oil in a heavy skillet and heat over medium flame
14
Add the meatballs in 1 layer and brown on all sides before removing
15
Do this to the remaining meatballs until all are browned to a caramelized color
16
After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs
17
When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour
18
Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions
19
Serve the meats on another plate as a second course