Broken Meatball Ragù Recipes

BROKEN MEATBALL RAGù

Broken Meatball Ragù image

Why choose between luscious meatballs and a rich ragù? This recipe, a specialty at Don Angie in New York City, offers the best of both worlds. Chef Rito crumbles her nonna's meatballs into Amatriciana sauce with plenty of cheese for a rich, soulful dish that sings with the true flavors of Italian-American home cooking.

Provided by Don Angie

Categories main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 28

Ingredients

1 head garlic
1/2 cup vegetable oil, plus more as needed
4 ounces guanciale (cured pork jowl), available at Italian specialty markets
1 medium red onion, about 1½ cups diced
2 teaspoons dried red pepper flakes
kosher salt
1 28-oz can whole peeled tomatoes, coarsely puréed in food processor; preferably San Marzano DOP
1 cup unsalted chicken stock
1 cup sourdough or white bread, torn into pieces, crusts removed
1 cup whole milk
1 small yellow onion, peeled and puréed in a food processor
1 cup flat-leaf parsley leaves, loosely packed
8 ounces ground veal
8 ounces ground beef
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup finely grated Pecorino Toscano, or Pecorino Romano
3 tablespoons Roasted Garlic Purée, from Step 1
1 large egg
kosher salt
Freshly ground black pepper
Nonstick cooking spray, may substitute any neutral oil
Amatriciana Sauce, from Step 2
Meatballs, from Step 3
kosher salt
1 pound dried linguine or fettuccine, preferably bronze-cut
4 tablespoons unsalted butter, ½ stick
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup finely grated Pecorino Toscano, or Pecorino Romano

Steps:

Roasted Garlic Purée: Preheat oven to 300 F. Slice off the top of the garlic bulb, just enough to expose the cloves. Place in a small baking dish, cut side down, and add enough vegetable oil to come halfway up the garlic. Roast in the oven until cloves are golden and soft, about 1 hour. Remove from oven and set aside until cool, 20 minutes. Fit a fine-mesh strainer over a bowl. Press the cloves through the mesh with your hands, a bench scraper, or spoon to catch any tough fibers or skin. Set aside. Makes about ¼ cup Roasted Garlic Purée. (Note: You can roast several heads of garlic at a time and store the purée in an airtight container in the refrigerator for up to 1 month.)
Amatriciana Sauce: Cut guanciale into a small dice and place in a large heavy-bottomed pot over medium heat. Sauté until fat begins to render, 3-4 minutes; reduce heat to low. Meanwhile, dice the onion (the pieces should be the same size as the guanciale). When the guanciale has turned golden brown and rendered some fat, add the onions, along with the red pepper flakes and a pinch of salt. Continue to sauté until the fat is mostly rendered, the meat is browned, and the onions are soft and translucent, 3-4 more minutes. To the pot, add the puréed tomatoes and chicken stock. Bring to a boil, then reduce to a simmer and cook uncovered until slightly thickened, 25-30 minutes. Meanwhile, prepare the meatballs.
Meatballs: Preheat oven to 450 F. Place bread in a bowl and add the milk; set aside to soak. Next, place puréed onion onto a clean kitchen towel. Wrap tightly, then wring the towel to squeeze out the liquid; set the onion aside. Finely chop the parsley leaves. Squeeze the milk out of the bread (with a towel, as with the onions, or using your hands); discard milk. Place bread in a large mixing bowl, along with veal, beef, Parmigiano, Pecorino, onions, parsley, Roasted Garlic Purée, and the egg. Mix with your hands until just combined. Season with several turns of black pepper and a pinch of salt. Prepare a rimmed baking sheet with nonstick spray or a bit of neutral oil. Use a large ice cream scoop to portion the meatball mixture. With lightly oiled hands, shape the mixture into balls and place them, evenly spaced, on the baking sheet; you should have about 12 meatballs. Bake for 12 minutes.
Pasta assembly: Remove meatballs from the oven and let rest until cool enough to handle, 5-10 minutes. Remove sauce from heat. Break each meatball into 3 or 4 pieces and add to the sauce. Stir to combine. Bring a large pot of water to a boil. Add a generous amount of salt so the water tastes as salty as the ocean. Add the linguine to the boiling water and cook until the pasta is al dente, but still a bit firm in the center. (Keep in mind that the pasta will continue to cook in the sauce.) Meanwhile, bring the sauce to a gentle boil. Drain pasta and add to the boiling sauce. Stir until all of the noodles are coated; then add butter, Parmigiano, and Pecorino. Stir to melt the butter and both cheeses. Serve immediately, family-style, with additional Parmigiano and Pecorino at the table.

RAGOUT DE BOULETTES CANADIAN MEATBALLS

Ragout De Boulettes Canadian Meatballs image

This recipe was from a 1951 newspaper. It was a recipe from the dining car service of the Canadian railways. It has browned flour in it like Cajun roux so if you know how to make gumbo, you can make this. It has an interesting history and how to at end of recipe. They use this recipe with noodles or potatoes. I made this recipe with hamburger; it was awesome served with white rice

Provided by Dienia B.

Categories Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, finely chopped
1 tablespoon bacon grease
2 lbs ground pork
1 cup celery, diced
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon clove
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
4 cups beef broth
3 tablespoons flour

Steps:

Brown finely chopped onion in bacon grease.
Add to ground pork along with celery, allspice, cinnamon, and cloves.
Shape into balls about 1-1/2 inches in diameter.
Roll in seasoned flour (flour, salt, and pepper combined).
Drop meatballs into boiling beef broth.
Reduce temperature; simmer for 1 hour.
Thicken remaining stock with browned flour; season to taste.
NOTES FOR THE COOK:.
You may make beef stock or use boullion cubes and water.
Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.

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