WEEKDAYS 1e|12c|p

Ragu alla Clemenza

Mario Batali
Servings: 8
30 to 60 min

This ragu is so good you won't want to share it.

  • Ingredients
  • step-by-step directions
Ragu alla Clemenza
  • 8 ounces Ground Pork
  • 8 ounces Ground Veal
  • 1 1/2 pound Hot Italian Sauage in casing
  • 3 tablespoon Extra-Virgin Olive Oil
  • 8 ounces Fresh Ricotta
  • 2 Eggs (beaten)
  • 1/4 cup Parmigiano-Reggiano (grated plus more for garnish)
  • 1/4 cup Fresh Bread Crumbs
  • 3 Garlic Cloves (sliced)
  • 3 tablespoons Tomato Paste
  • 2 tablespoons Sugar
  • 1/2 cup Red Wine
  • 2 1/2 cups Basic Tomato Sauce
  • Salt and Pepper to taste
  • 1 1/2 pounds Rigatoni
  • 1/2 cup milk
  • Bring a large pot of salted water to a boil. Cook rigatoni for 1 minute less than the packaged directions.
  • Meanwhile, in a large bowl, combine the ground meats, cheeses, eggs, bread crumbs (soaked in the half cup milk), salt and pepper until blended. Form into medium sized meatballs (between a golf ball and tennis ball size).
  • Heat oil in a large skillet over medium-high heat. Add sausage and meatballs to pan. Sear meatballs and sausage on all sides. Remove meat from the pan.
  • Add sliced garlic and tomato paste and fry. Deglaze with red wine.
  • Add the tomato sauce and sugar and season with salt and pepper.  Add the sausage and meatballs and bring to a boil. Reduce to a simmer and cook for 15 minutes or until meat is cooked through.
  • Remove noodles from the water and toss with tomato sauce and meatball mixture.
  • Serve in warm, shallow bowls with meatballs and sausage over top and garnish with freshly grated Parmigiano-Reggiano cheese.
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