Neapolitan Ragu
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Fennel Seed4 sprigs
Thyme (fresh)4 sprigs
Oregano (fresh)4 medium
Carrot (roughly chopped)1 small
Onion (to medium, chopped)2 ribs
Celery (roughly chopped)2 cups
Red Wine (dry)2 tbsps
Tomato Paste1 cup
Raisin (roughly chopped)2 small
Garlic Cloves (chopped)3 cup
Milk680 g
Ground Beef680 g
Ground Pork1 large
EggDirections:
1
Heat the oven to 350 degrees F
2
Set a large Dutch oven over medium-high heat
3
Add a 3-count of olive oil and gently brown the meatballs
4
Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste
5
Rub the ribs and shoulder with the mixture
6
Remove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain
7
In the same pot, brown the shoulder pieces and ribs, in batches
8
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
9
Remove the shoulder pieces and ribs to the meatball plate and let rest
10
Add a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery
11
Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon
12
Cook the vegetables until they are slightly softened and have some nice color
13
Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom
14
Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce
15
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)
16
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
17
For the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl
18
Use a slotted spoon to remove the meatballs and ribs to a large platter
19
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
20
Puree the sauce in a food processor then add it back to the pot and set over medium heat
21
Reduce the sauce until it is rich and thick, about 5 minutes
22
Season with salt and pepper, if needed
23
When the spaghetti is cooked, drain and add to a medium bowl
24
Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat
25
Garnish the meat platter with the raisin mixture and serve
26
Heat 3 tablespoons oil in an ovenproof skillet over medium heat
27
Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes
28
Take the pan off the heat and let the mixture cool
29
Add the bread to a medium bowl and pour in the milk
30
Let the bread soak while the onions are cooling
31
Combine the meats in a large bowl
32
Add the egg and cheese and season generously with salt and pepper
33
Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture
34
Gently combine all the ingredients with your hands until just mixed together
35
Don't overwork the mixture or the meatballs will be tough
36
Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs
37
Refrigerate until ready to cook