Mario Batali's Ragu alla Clemenza

By kimvess

Ingredients

• 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

Details

Servings 1
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 1 1/2 pounds Rigatoni

instructions Bring a large pot of salted water to a boil. Cook rigatoni for 1 minute less than the packaged directions.

step 2

ingredients 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

instructions 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).

step 3

ingredients 3 tablespoon Extra-Virgin Olive Oil
1 1/2 pound Hot Italian Sauage in casing

instructions 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.

step 4

ingredients 3 Garlic Cloves (sliced)
3 tablespoons Tomato Paste
1/2 cup Red Wine

instructions Add sliced garlic and tomato paste and fry. Deglaze with red wine.

step 5

ingredients 2 1/2 cups Basic Tomato Sauce
2 tablespoons Sugar

instructions 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.

step 6

ingredients

instructions Remove noodles from the water and toss with tomato sauce and meatball mixture.

step 7

ingredients Parmigiano-Reggiano (grated)

instructions Serve in warm, shallow bowls with meatballs and sausage over top and garnish with freshly grated Parmigiano-Reggiano cheese.