Sunday Ragu

Recipe Ingredients

		For The Brasciola
8		Cappicola
8		Parmigiano-Reggiano cheese
2		Garlic cloves - minced
2 tablespoons	30ml	Chopped fresh parsley
		For The Meatballs
2 lbs	908g / 32oz	Ground beef
1 cup	146g / 5.1oz	Bread crumbs
1 teaspoon	5ml	Chopped fresh oregano
1 tablespoon	15ml	Chopped fresh basil
2 teaspoons	10ml	Chopped garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Eggs
1/2 cup	118ml	Water
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
		Oil - for frying
		For The Sausage
3 lbs	1362g / 48oz	Hot or mild Italian sausage
		Oil - for frying
		For The Ragu
1 tablespoon	15ml	Olive oil
1/4		Onion - chopped
1		Crushed tomatoes - (28 oz)
1		Pureed tomatoes - (28 oz)

Recipe Instructions

Make brasciola: Start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.

In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned.

In a large saute pan, add oil and heat. Fry the sausage until evenly browned.

In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference.

This recipe yields 8 servings.

Source:
MELTING POT with Rocco Dispirito - (Show # MP-1A01) - from the TV FOOD NETWORK

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