Ragu Of Italian Meats Recipe
Slowly roasted pork, meatball, beef, chicken, and sausage in marinara over mezzi rigatoni
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Ingredients
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Meat Ingredients
Sauce Ingredients
Pasta Ingredients
Method
Meat Preparation
- 1
Prepare the Meatballs
In a large bowl, combine ground beef, ground chicken, breadcrumbs, egg, and grated Parmesan cheese. Season with salt and black pepper. Mix well and form into small meatballs (about 1 inch in diameter).
- 2
Brown the Sausages and Meatballs
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs and Italian sausage, browning them on all sides (about 5-7 minutes). Remove and set aside.
- 3
Brown the Pork Shoulder
In the same skillet, add the pork shoulder and brown on all sides (about 8-10 minutes). Remove and set aside.
Sauce Preparation
- 4
- 5
Make the Marinara Sauce
Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the pot. Stir to combine.
- 6
Combine Meat and Sauce
Add the browned meatballs, Italian sausage, and pork shoulder to the sauce. Stir to coat the meat in the sauce. Cover and simmer on low heat for 1.5 to 2 hours, or until the pork is tender.
Pasta Preparation
- 7
Cook the Pasta
In a large pot of salted boiling water, add the mezzi rigatoni and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- 8
Combine Pasta and Sauce
Once the sauce is ready and the pork is tender, remove the pork shoulder from the sauce and shred it. Return the shredded pork to the sauce and stir well. Serve the ragu over the cooked mezzi rigatoni.
