Sunday Rag

Sunday Rag
Photo by John Valiant

Ingredients

  • 3 ounces thinly sliced pancetta
  • 1 cup grated Pecorino Romano
  • 1 pound hot Italian sausage links
  • 5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
  • kitchen string
  • 2 pounds country-style pork ribs
  • 1 pound sweet Italian sausage links
  • + 11 more ingredients
    • 1 ½ pounds beef top round
    • ½ cup olive oil for frying
    • ½ cup fresh flat-leaf parsley
    • 1 Turkish bay leaf
    • fresh egg fettuccine
    • ½ cup olive oil
    • 1 large onion
    • 4 cloves garlic
    • 5 cloves garlic
    • Reserved meat mixture and frying oil from polpette
    • 1 ½ pound boneless pork shoulder

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 ...

View full recipe at Epicurious

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