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RIGATONI - GROUND PORK - Ragu alla Clemenza
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The Chew - Mario 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 | |
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. Similar categories: Ingredients Pasta Rigatoni Courses & Meals Dinner Pizza & Pasta Cuisine Italian comments (1) Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more. Mario Batali's Ragu alla Clemenza The Chew skill level easy time 30-60min servings 8 cost $ Contributed by: Mario Batali This ragu is so good you won't want to share it. ingredients 8 ounces Ground Pork8 ounces Ground Veal1 1/2 pound Hot Italian Sauage in casing3 tablespoon Extra-Virgin Olive Oil8 ounces Fresh Ricotta2 Eggs (beaten)1/4 cup Parmigiano-Reggiano (grated plus more for garnish)1/4 cup Fresh Bread Crumbs3 Garlic Cloves (sliced)3 tablespoons Tomato Paste2 tablespoons Sugar1/2 cup Red Wine2 1/2 cups Basic Tomato SauceSalt and Pepper to taste1 1/2 pounds Rigatoni1/2 cup milk kitchenware | |
Liquid Measuring Cup | |
Measuring Cup,, (set) | |
Measuring Spoons | |
Skillet Mixing Bowl Mixing Spoon stepsingredients per stepinstructions 1 1/2 pounds Rigatoni Bring a large pot of salted water to a boil. Cook rigatoni for 1 minute less than the packaged directions. | |
8 ounces | Ground Pork |
8 ounces | Ground Veal |
8 ounces | Fresh Ricotta |
2 | Eggs,, (beaten) |
1/4 cup | Parmigiano-Reggiano, (grated) |
1/4 cup | Fresh Bread Crumbs |
1/2 cup | milk |
Salt and Pepper to taste 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). | |
3 tablespoon | Extra-Virgin Olive Oil |
1 1/2 pound Hot Italian Sauage in casing 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. | |
3 | Garlic Cloves,, (sliced) |
3 tablespoons | Tomato Paste |
1/2 cup Red Wine Add sliced garlic and tomato paste and fry. Deglaze with red wine. | |
2 1/2 cups | Basic Tomato Sauce |
2 tablespoons Sugar 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.
Parmigiano-Reggiano (grated) Serve in warm, shallow bowls with meatballs and sausage over top and garnish with freshly grated Parmigiano-Reggiano cheese.
© 2012 ABC Television / the chew
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