Sunday Any Day Spaghetti Ragu Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
• Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
• Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
• Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Steps:

• Make tomato sauce:
• Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
• Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
• Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
• Make braciole while sauce simmers:
• Stir together garlic, parsley, cheese, and pancetta.
• Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
• Make meatballs:
• Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
• Cook meats:
• Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
• Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
• Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
• Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
• Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
• Finish ragù:
• Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
• Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.

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.

Steps:

• In a large pot of salted boiling water, cook spaghetti according to package directions for al dente.
• Cut sausages about ½ inch pieces. In a large skillet on medium heat cook sausage until browned on all sides (3-4 minutes), deglaze pan with wine and let cook a couple of minutes, stir in Ragu® Sauce and simmer for 5-7 minutes.
• In a small fry pan add breadcrumbs and toast on medium low heat for a couple of minutes or until toasted, stirring frequently. Take off the heat add in garlic and parsley and mix together. Set aside.
• In a frying pan with butter, on medium heat, cook eggs to over easy.
• Place cooked and drained spaghetti into pan with Ragu® Sauce and stir to combine, place on serving plate/plates. Top spaghetti with toasted breadcrumbs then eggs. Serve and Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Cut spaghetti squash in half, and remove seeds.
• Place the spaghetti squash upside down so the rind is facing upwards in a microwave safe dish.
• Add ½ inch of water to the dish, and microwave for 8 minutes, or until the squash is soft.
• Slice Italian sausage into ½ inch pieces and brown the sausage in a large skillet over medium heat.
• Cook pasta according to package directions. Drain the pasta and stir in the Ragu pasta sauce and Italian sausage. Use a fork to separate the spaghetti squash strands and add them to the pasta mixture.
• Transfer to a 9x13 dish.
• Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
• Bake 350 degrees for 30 minutes or until hot and cheese is melted. Enjoy!

Steps:

• 1. In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
• 2. Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
• 3. Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to directions on box. Serve the meats on another plate as a second course or with the pasta. (We always couldn't wait til the second course!)
• 4. NOTE: If using plum tomatoes, make sure using a wooden spoon while cooking, you break up the tomatoes. You can also freeze this in batches and use when needed.
• 5. You can make this sauce your own by adding what herbs you like. Oregano or Basil, All Beef Meatballs if you prefer. My mom did all the combinations. MANGIA!

Steps:

• In a large skillet over medium-hig heat, add the chorizo breaking it into pieces. Cook chorizo until browned and cooked through, about 10 minutes. Stir in Ragu sauce, cumin, chili powder, salt and pepper and bring to a boil. Reduce heat to low. Add in shrimp and cook until no longer pink, about 5-7 minutes.
• Add black beans to a large bowl. Sprinkle with Adobo seasoning and mash beans with with a potato masher or large spoon until a chunky paste forms.
• Lay out the soft corn tortillas. Spread the bean mixture evenly over each tortilla to cover the surface. Wrap each bean covered soft shell around the hard shell, creating a double layer taco.
• Place equal amounts of the cooked spaghetti into each taco shell. Spoon in the cheesy sauce. Sprinkle each taco with the fresh cilantro.

Steps:

• Bring Pasta Sauce and water to a boil over high heat in 3-quart saucepan. Reduce heat to low, then add uncooked spaghetti. Simmer, stirring frequently, 16 minutes or until spaghetti is tender. Serve, if desired, with shredded mozzarella cheese, ricotta cheese or grated Parmesan cheese.

Steps:

• Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
• Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.