Italian Ragu with Meatballs and Sausage Recipe

Italian Ragu with Meatballs and Sausage

Recipe provided by Michael Lomonaco. Dive into this authentic Italian classica rich, slow-simmered ragu bursting with tender meatballs and fennel-spiced sausage. Perfect for 6 to 8 as a starter, it's worth every minute of the 5-hour journey to flavor heaven!

• Servings: 6 to 8 as a starter
• Nutritional Information Per Serving (1 of 8): Calories 836, Total Fat 64 g, Saturated Fat 19 g, Carbohydrates 20 g, Dietary Fiber 4 g, Sugars 7 g, Protein 45 g, Cholesterol 192 mg, Sodium 1141 mg
• Total time: 5 hours
• Preparation time: 45 minutes
• Cooking time: 4 hours 15 minutes

Ragu Base:

• 1/2 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, peeled and kept whole
• 2 quarts San Marzano plum tomatoes, peeled and processed through a food mill or blender
• Salt and freshly ground black pepper, to taste
• 12 to 15 fresh basil leaves

Meatballs:

• 1 pound ground beef
• 1 pound ground veal (ground pork may be used as an alternative)
• Several slices of day-old bread, crust removed (about 3 slices)
• 1/4 cup milk
• 2 whole eggs
• 1 tablespoon finely chopped garlic
• 1/4 cup chopped Italian parsley leaves
• 1/3 cup grated Parmesan cheese
• Salt and pepper, to taste

• 2 pounds Italian pork sausage seasoned with fennel seeds
• Cooked rigatoni pasta, for serving

Instructions:

1. In a large saucepot (at least 8-quart capacity), warm 1/4 cup of the olive oil over very low heat. Add the onion and cook gently until translucent and nearly dissolved, without browning. Saut the whole garlic cloves until golden, then pour in the tomatoes with their juices. Season with salt, pepper, and basil leaves. Simmer slowly on low for at least 2 hours to build deep flavors before adding meats.
2. For meatballs, combine beef and veal in a large bowl. Soak bread in milk until soft, mash into a paste, and mix in eggs, garlic, parsley, Parmesan, salt, and pepper. Gently blend by handdon't overwork! Roll into 24 balls, about 2 tablespoons each.
3. Heat remaining olive oil in a heavy skillet over medium. Brown meatballs in a single layer until caramelized on all sides; transfer to a plate and repeat. Brown sausages similarly. After 2 hours of simmering, add all meats to the ragu. Cook together for 1 more hour, letting flavors meld into pure comfort.
4. Serve ragu over rigatoni cooked al dente. Enjoy meats as a glorious second coursebuon appetito!