SUNDAY RAGU
Steps:
- Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.
- In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned.
- In a large saute pan, add oil and heat. Fry the sausage until evenly browned.
- In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference.
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Mehran Sathio
[email protected]This ragu is a great way to impress your guests. It's always a hit at dinner parties.
Emma Kasiva
[email protected]I love this ragu! It's so flavorful and versatile. I've used it with pasta, polenta, and even pizza.
Ahmed Belal
[email protected]This ragu is the perfect make-ahead meal. I usually make it on the weekend and then reheat it during the week. It's always a hit with my family.
Sean mpofu
[email protected]I'm not a huge fan of cooking, but this ragu is so easy to make that even I can do it. And it's always delicious!
Alex Polash Bro
[email protected]This ragu is so easy to make. I love that I can just throw all the ingredients in the slow cooker and let it do its thing.
Bedile Fole
[email protected]I've made this ragu several times, and it's always a success. I love the addition of the mushrooms and carrots. They add a lot of flavor and texture to the dish.
Kaleem Abid
[email protected]This ragu is a great way to use up leftover meat. I usually make a big batch of ragu and then freeze it in smaller portions. It's always nice to have some on hand for a quick and easy meal.
Binod Adhakari
[email protected]I'm not a fan of red meat, but I love this ragu. The flavors are so well-balanced, and the meat is so tender.
Aseem Jutt
[email protected]This ragu is the perfect comfort food. It's hearty and filling, and it always makes me feel better on a cold winter day.
Senesie Juana
[email protected]I love this ragu! It's so versatile. I've used it with pasta, polenta, and even eggs.
Muhammad Garba
[email protected]I've been making this ragu for years, and it's always a hit. It's so easy to make, and it's always delicious.
Safali Rany
[email protected]This is my go-to ragu recipe. It's always a crowd-pleaser, and it's perfect for a special occasion dinner.
Amelyn Ballester
[email protected]I'm not a huge fan of ragu, but this recipe changed my mind. It's so delicious and flavorful. I especially love the addition of the red wine.
zulaikha yaakub
[email protected]This ragu is a bit time-consuming to make, but it's worth it. The slow cooking process really develops the flavors. I like to make it on a Sunday afternoon and then let it simmer all day.
Charlene Passingan
[email protected]I made this ragu for a party, and it was a huge success. Everyone loved it! I served it with pasta, mashed potatoes, and roasted vegetables.
Djamel Talab
[email protected]I followed the recipe exactly, and the ragu turned out perfectly. I was worried it might be too spicy, but it wasn't at all. It was just the right amount of heat.
Zabeer Ibrahim
[email protected]This is the best ragu I've ever had. The flavors are complex and well-balanced, and the meat is so tender. I highly recommend this recipe.
Mahendra Raj
[email protected]I've made this ragu several times now, and it's always a hit. My family loves it, and it's a great way to use up leftover meat. I usually make a big batch and freeze some for later.
Fish Drak
[email protected]This ragu blew my mind! It's so rich and flavorful, and the meat is fall-apart tender. I served it over pappardelle, and it was the perfect comfort food for a cold winter night.