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Рецепт Donatella Arpaia's Mama's Meatballs and Ragu

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1 голос | 860 визитов
 

Ингредиенты

  • ¼ cup extra virgin olive oil
  • 2 celery stalks with leaves,
  • chopped
  • Kosher salt & freshly
  • ground pepper
  • 1 ½ lbs. (6-8) meaty, bone-in-pork
  • spareribs, rinsed
  • 1 ½ lbs. (6-8) sweet Italian
  • sausage with fennel seeds, pierced all over with a fork
  • 3 (35 oz.) cans whole or plum tomato purée
  • 1 handful fresh basil leaves
  • 1. Warm
  • olive oil in a large, heavy-bottom pan over medium heat. Add
  • celery and onion, season with salt and pepper, and sauté, partially covered
  • about 5 minutes until golden and soft.
  • 2. Add
  • meats and raise the heat to medium-high.
  • 3. Sauté, turning occasionally until
  • browned all over. Add
  • garlic and cook until fragrant, about 1 minute. Add the wine and cook until it
  • evaporates, 5 minutes.
  • 4. Add
  • tomato puree, basil, salt and pepper. Partially cover, bring to a boil, and
  • reduce heat. Let it simmer 1 ½-2 hours.
  • 1
  • small loaf stale Italian bread (about 8 thick slices) torn into 2 1/2”
  • chunks
  • 2
  • lbs. 80% lean ground beef chuck, broken up
  • 5
  • garlic cloves, coarsely chopped
  • cup finely chopped flat-leaf parsley
  • 1
  • large egg, lightly beaten
  • 1-½
  • cups grated Parmigiano-Reggiano or Grana Padano
  • Kosher
  • salt and freshly ground black pepper
  • 1. Put
  • bread in a bowl and add enough warm water to cover. Let stand for 5 minutes,
  • a tablespoon of meat into your palms and shape into a ball. Place on a baking
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