WEEKDAYS 1e|12c|p

Sunday Sauce with Ribs, Chicken & Sausage

Mario Batali
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Servings: 8
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easy
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2+ hr

Dinner is served! Whip up this Sunday Sauce for your family tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Sunday Sauce with Ribs, Chicken & Sausage
  • 1/4 cup extra-virgin olive oil (plus 2 tablespoons)
  • 1 pound sweet Italian fennel sausage (6 links)
  • 12 pork spare ribs (cut into 2-inch pieces)
  • 6 chicken thighs (skin-on, bone-in)
  • 1 red onion (finely chopped)
  • 4 cloves garlic (sliced)
  • 1/2 bottle dry red wine
  • 2 (28 ounce) cans whole, peeled, San Marzano tomatoes (crushed by hand)
  • pinch red chili flakes
  • pecorino romano (freshly grated, to serve, if desired)
  • 1 head escarole (cored and chopped)
  • 1/2 lemon (juiced)
  • 1/2 cup pine nuts (toasted)
  • kosher salt and freshly ground black pepper (to taste)
Pici
  • 2 cups semolina flour
  • 2 cups all-purpose flour
  • 1-1 1/4 cups tepid water
Directions
  • In a large pasta pot or Dutch oven, add oil and place over medium-high heat until almost smoking. Season the ribs and chicken with salt and pepper to taste. Working in batches, sear the seasoned ribs and chicken over medium heat until dark golden brown. Remove the seared meat to a plate and set aside.
  • To the pot, add the onion and garlic, and sauté, scraping the pan with a wooden spoon to loosen any brown bits. Cook until the onions are golden brown and very soft, about 10 minutes. Add the wine, tomatoes, pepper flakes, browned meat, sausages, salt and pepper to taste. Bring to a simmer.
  • Reduce the heat to a simmer and cook 2 1/2 to 3 hours, stirring occasionally and skimming off the fat as necessary. Season the sauce to taste with salt and pepper.
  • Remove from the heat. Remove meat and sausages to a serving platter. Shred the chicken and discard the bones. Add the chicken meat back into the sauce and stir to combine.
  • Meanwhile, bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salt. Drop the pasta into the boiling water and cook until tender 7 to 8 minutes. Drain the pasta.
  • In a sauté pan, add pasta and enough sauce to coat. Stir gently over medium-high heat for 1 minute. Divide evenly among four warmed pasta bowls. Serve with some grated Pecorino Romano cheese if desired.
  • Dress escarole with 2 tablespoons olive oil, lemon juice, salt and pepper. Serve the meat and sausages with escarole and garnish with pine nuts, if desired.
  • For the Pici: place both types of flour in a large mixing bowl and stir to mix well.  Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
  • Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic.  Cover and let stand for 10 minutes at room temperature. On a surface very lightly dusted with flour, roll dough into ropes 1/4-inch thick and 16 to 18 inches long. Cut the ropes into 5- to 6-inch-long pieces and set aside on a baking sheet dusted with semolina.
  • Tips:
    - Substitute the meat to your preference.
    - Substitute pici with orecchiette or rigatoni.

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