Tucci Ragù Recipes
SUNDAY RAGù
Steps:
- Make tomato sauce:
- 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.
- Make braciole while sauce simmers:
- 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.
- Make meatballs:
- Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
- Cook meats:
- 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.)
- Finish ragù:
- 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.
TUCCI RAGù
This recipe, a contemplation on classic Italian cooking, is adapted from "The Tucci Cookbook," a book of recipes from the actor and director Stanley Tucci's food-obsessed family. It will take some time, so set aside an afternoon, say, a Sunday in the fall, when browning meat and listening for the correct simmer are exactly what you want to do. (The New York Times)
Provided by Frank Bruni
Categories dinner, main course
Time 3h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a stew pot over medium-high heat, warm olive oil. Sear stewing beef until brown on all sides, about 10 minutes. Remove from pot, set aside in a bowl.
- Add spareribs to pot and sear until brown on all sides, about 10 minutes. Remove ribs and set aside in bowl with stewing beef. (If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
- Stir onions and garlic into pot. Reduce heat to low and cook until onions begin to soften, about 5 minutes. Stir in wine, scraping bottom of the pot clean. Add tomato paste to pot. Pour 1/2 cup warm water into tomato paste can to loosen any residual paste and then pour into pot. Cook to warm the paste through, about 2 minutes. Add tomatoes along with additional 1 cup warm water. Stir in basil and oregano. Cover with lid slightly askew and simmer about 30 minutes.
- Return meat to pot, along with any juices that accumulated in bowl. Cover with lid slightly askew and simmer, stirring frequently, until meat is very tender and tomatoes are cooked, about 2 hours. Warm water may be added to sauce, in 1/2-cup portions, if sauce becomes too thick.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 23 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 273 milligrams, Sugar 10 grams, TransFat 0 grams
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