Sunday Ragù

Sunday Ragù: A Culinary Journey Through Time

The aroma of simmering meat, rich tomatoes, and fragrant herbs fills my kitchen, a symphony of flavors that whispers tales of generations past. This isn't just a Sunday dinner; it's a story, a testament to the immigrant spirit, and a delicious adventure in slow cooking. My Sunday Ragù is a deeply personal dish, a tribute to the resourceful cooks who transformed humble ingredients into something extraordinary.

The recipe itself is a beautiful blend of Italian tradition and American abundance. In Italy, a ragù might be a simpler affair, but here in the US, the possibilities expanded. My grandmother, a woman who knew the value of every morsel, would often incorporate whatever meats were available—beef braciole, succulent meatballs, flavorful sausages, and even pork shoulder and ribs. It's a celebration of abundance, a pot brimming with the flavors of a bygone era, yet still comforting and familiar today.

The secret to a truly exceptional ragù is time. Hours spent on the stovetop, coaxing the meat to melt-in-your-mouth tenderness, allowing the flavors to deepen and meld into a harmonious whole. It's a process that demands patience, but the payoff is immeasurable. The sauce, thick and intensely flavorful, clings to every strand of pasta, creating a dish that is both satisfying and deeply nourishing.

This isn't just a meal; it's an experience. The rich, savory aroma draws you in, promising comfort and satisfaction. Each bite is a journey, a nostalgic trip back to simpler times, a taste of family, and a celebration of good food and good company. It’s a dish that has the power to transport you, to evoke memories, and to bring people together around a table, sharing laughter, stories, and of course, this magnificent ragù.

Beyond its inherent deliciousness, this ragù holds a special place in my heart. It represents the ingenuity and adaptability of immigrants who found a way to create something unique and wonderful in their new home. It's a tribute to those who came before me, who understood that even the simplest of ingredients, when prepared with love and care, can become a source of profound comfort and joy.

More than just a recipe, my Sunday Ragù is a legacy, passed down through generations, a symbol of family, tradition, and the enduring power of good food to bring people together. It's a taste of home, wherever home may be, a reminder that the most cherished memories are often made around a table, sharing a meal that is as comforting as it is delicious.

So gather your ingredients, set aside some time, and prepare to embark on a culinary adventure. The journey may be long, but the destination—a bowl brimming with rich, flavorful ragù—is well worth the wait. Enjoy the process, savor each moment, and share the love with those you cherish. Because at the end of the day, it’s not just about the food; it’s about the memories we create together.

Ingredients: A Symphony of Flavors

The beauty of this ragù lies in its versatility. Feel free to adjust the ingredients to your preferences, using what's available and what you love. However, here's a list of the ingredients I typically use, a combination of classic Italian flavors with a touch of American abundance.

• Meats: Beef braciole, meatballs (a blend of ground beef, pork, and veal is ideal), sweet and hot Italian sausage, pork shoulder, and pork ribs.
• Sauce Base: Canned crushed tomatoes (high-quality brands are best), tomato purée, onion, garlic, bay leaf.
• Braciole Filling: Fresh parsley, grated Parmesan cheese, finely diced pancetta.
• Seasoning: Salt, black pepper, olive oil.
• Pasta: Fettuccine or your favorite long pasta.

Remember, this recipe is a guide, not a strict rule book. Feel free to experiment, to add your own personal touch. That's the beauty of cooking—it's a journey of discovery, a celebration of creativity and resourcefulness. This is my version of a Ragù. I hope you enjoy your journey!

Step-by-step

• Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
• Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
• Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
• Stir together garlic, parsley, cheese, and pancetta.
• Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
• Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
• Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
• Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
• Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
• Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
• Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
• Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
• Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.