Rigatoni al Ragu
© Spirit Media 2004-2008 All Rights Reserved
The real name for this sauce, among Italia-Americans, is "Sunday Gravy", or simply "Gravy". In my family, as in many, we ate this every Sunday, in two courses. After braising all the meat in the marinara sauce, we took it out and ate pasta with the flavor-infused sauce. Then we ate the meat separately.
6 cups Marinara sauce
4 beef chuck scaloppini
4 slices prosciutto
salt and freshly ground pepper
few sprigs parsley
1/2 rack of pork spare ribs, cut apart
8 meatballs
4 sweet sausages
In a large, deep pot, bring the marinara to a simmer. Meanwhile, pound the scaloppini thin and lay them out flat. On each piece, lay down a slice of prosciutto, a pinch of salt and pepper, and a few leaves of parsley. Roll each one up fairly tightly and spear with a toothpick to keep them closed. Those are your braciole. Put them into the marinara.
Add the spare ribs and cover the sauce. Let it simmer for one hour. Then add the meatballs and sausages simmer for another hour. when all the meat is tender and the sauce has thickened a little, serve with pasta or eat the meat separately.
Published: 01/26/06
© Spirit Media 2004-2008 All Rights Reserved
