Sunday ragu

I bought an organic top tound roast and wasn't sure how I'd fix it. Started looking around. Found this: won't this be great for a crowd, I thought. I'm saving it for just such an occasion. The reviews were quite complimentary, and this sounds like a real mama mia sort of thing, right up my alley.

So...I made this and brought it to the Super Bowl viewing at Karin and David's, and it was a good thing to bring, though unconventional for a football party. David and Tim and Mary love to cook, and I love to cook for people who love food. I didn't have pork, which I will def use next time. Beef ribs and chicken Italian sausage was fine.

yield: Makes 12

active time: 1 3/4

total time: 4 hr
This bottomless bowl of meat sauce is the stuff of dreams—the American Dream, in particular. In Italy, ragù would have been flavored w... more ›
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Ingredients
For tomato sauce:

* 5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
* 1/2 cup olive oil
* 1 large onion, finely chopped
* 5 garlic cloves, minced
* 1 Turkish bay leaf or 1/2 California


For beef braciole:

* 4 garlic cloves, minced
* 1/2 cup finely chopped flat-leaf parsley
* 1 cup grated Pecorino Romano (2 ounces)
* 3 ounces thinly sliced pancetta, finely chopped
* 1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices


For meatballs and other meats:

* Reserved meat mixture and frying oil from polpette (recipe posted separately)
* 1/2 cup olive oil for frying, divided
* 1 pound sweet Italian sausage links
* 1 pound hot Italian sausage links
* 1 1/2 pound boneless pork shoulder, cut into 2-inch pieces
* 2 pounds country-style pork ribs


* Equipment: kitchen string


* Accompaniment: fresh egg fettuccine

Preparation

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.

Cooks' note: Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).