How to Make Our "Traditional" Ragù

by Dydo Diem

My dad's Sunday Sauce or Meat lover's Gravy; Make sure to have a lot of time and a lot of love to dedicate to this recipe

Supplies

  • Beef marrow bones
  • Beef neck bones
  • Beef round chunks
  • Ground beef
  • Pork for stews
  • Pork boneless ribs
  • Meatballs
  • Italian sausage
  • Onion
  • Garlic
  • Celery
  • Carrots
  • Green pepper
  • Tomato (fresh/paste/purée)
  • Mushrooms
  • Basil
  • Oregano
  • Red pepper
  • Olive oil
  • Chicken broth
  • Hearty egg pasta (pappardelle)
  • Instructions

    Step 1

    The pork!

    Step 2

    The beef!

    Step 3

    The balls! These are fresh-made Publix ones, but at some point I will put up a guide with my personal meatball recipe

    Step 4

    The sausage!

    Step 5

    The bones! (Caution: I think I ate the bones!)

    Step 6

    Start by browning your bones on a greased tray at 375*; 8-10 minutes either side (flipping half way through)

    Step 7

    Poke a few holes in sausage skin with a fork and boil them lightly to firm them to be sliceable

    Step 8

    Step 9

    Add 1 part chicken broth (enough to cover the bones together with tomato purée)

    Step 10

    And 1 part tomato purée and bring to a boil in preparation for the bones

    Step 11

    Pull the bones from the oven when they are browned as such and add to tomato purée/chicken broth mixture. Simmer for -at least- an hour (Remember, time is Everything: the longer, the better!)

    Step 12

    I generally cook my meatballs in a frying pan, but since we were lacking in space and I wanted to reduce my wall splatter, we baked them in the oven at 375* for about 35 minutes

    Step 13

    Drain and slice sausages then throw them back in the pan to cook with a bit of water to keep them from sticking

    Step 14

    Step 15

    They will brown nicely as such

    Step 16

    With a bit of olive oil, put the rest of your meat (other than ground beef) in a pan and brown it (do NOT cook through, it will cook for hours in sauce, and you want it to fall apart)

    Step 17

    You must do the ground beef separately so that it does not overcook as it is finer than the chunks of pork, etc

    Step 18

    Your meat will look as such when its ready

    Step 19

    All your meat must wait patiently as you begin your sauce!

    Step 20

    When most of the meat has cooked off the bones, poke the marrow into the sauce and discard bones (save a couple marrow bones for Fido, he'll love you forever - NOT neck! They splinter)

    Step 21

    Add oil to MASSIVE sauce pot, then sliced onions

    Step 22

    Crushed pepper, basil, oregano

    Step 23

    Carrot, green pepper, garlic, celery

    Step 24

    Mix together!

    Step 25

    Add your meats (besides your meatballs as you don't want them to disintegrate)

    Step 26

    And your sauce (remember to have checked for shards of bone before combining). Now begins the waiting game. Patience and love, people.

    Step 27

    Cook covered on medium-high heat, then medium, then low for about 9,786,437.978 hours adding in your meatballs to warm them near the end of your cook time (keep tasting, you'll know...!)

    Step 28

    Make sure to have some seafood salad to snack on (pre-game snack!) while you wait, or you might die famished and wishing you had chosen something quicker to cook (but this is SO worth it!)

    Step 29

    Finally, add your mushrooms (the last ingredient!) and cook another 10 minutes or so

    Step 30

    Boil your pasta until it's al dente, then drain

    Step 31

    Ladle some ragù over pasta and mix in (you will have A LOT left over - freeze it in portions for quick meals in future!)

    Step 32

    Yum!