Ragu alla Clemenza
This ragu is so good you won't want to share it.
- 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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