Sunday Ragu
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Garlic (chopped)2 tbsps
Parsley (chopped fresh)910 g
Ground Beef1 cup
Bread Crumb1 tsp
Oregano (fresh, chopped)1 tbsp
Basil (fresh, chopped)6
Eggs1 cup
Water1 cup
Grated Parmesan Cheese1 tbsp
Olive OilDirections:
1
Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley
2
Roll each pile into cigar-shaped rolls, and hold in place with toothpicks
3
In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well
4
Form the meat mixture into 2-inch balls
5
Heat a large saute pan
6
Add enough oil to fry in
7
Add the balls and fry until evenly browned
8
In a large saute pan, add oil and heat
9
Fry the sausage until evenly browned
10
In a large saucepan, heat olive oil
11
Add onion, and saute until golden
12
Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes
13
Simmer uncovered for one hour
14
Remove brasciola, meatballs and sausage and serve separately if desired
15
Taste ragu, and season with salt and pepper according to preference