Home Pasta "Sunday Sauce" – Ragu Napolitano with Italian Sausage and Pasta Recipe

"Sunday Sauce" – Ragu Napolitano with Italian Sausage and Pasta Recipe

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Frank reveals you learn how to make a meal your sweetheart will at all times bear in mind! “Sunday Sauce” – Ragu Napolitano with Italian Sausage and Pasta.

Also see the recipe on our web site right here: http://isernio.com/Recipes/RaguNapolitano.aspx

Time to prep: 30 minutes
Time to cook dinner: three hours
Serves: 6-Eight as a major course

SHOPPING LIST:
8 Isernio’s Italian Sausages (sizzling, gentle or mixed)
three lbs. beef quick ribs or pork ribs
4 Tbsp. olive oil
1/2 med. onion, peeled and chopped
three cloves recent garlic, finely chopped or pressed
1/2 tsp. crimson pepper flakes (elective)
1/2 cup dry crimson wine
2-28-oz. cans Italian fashion plum tomatoes, with juice, squeezed by hand or damaged up in skillet with a picket spoon.
10 basil leaves, torn
1 dried bay leaf
1 lb. Rigatoni pasta or pasta of alternative
Salt & freshly floor pepper
6-Eight tbsp. freshly grated Pecorino Romano cheese

Meat Options for sauce: Meat balls, Chicken, Braciole, bone-in Pork Ribs

LET’S COOK
Pre-heat oven to 225°. In a big 13 quart pot (forged iron, similar to Le Creuset or related), warmth 2 Tbsp. olive oil on medium warmth. Salt & pepper ribs on all sides and cook dinner till brown on all sides, put aside. Then brown the sausages on either side. No must cook dinner by means of, the sausages will end cooking within the sauce. Do this in batches, so you do not crowd the pot. Remove the sausages from the pot and put aside. Add 2 Tbsp. olive oil to the pot, add the onion, garlic, crimson pepper flakes and 1/2 tsp. salt and cook dinner till onion is comfortable, 8-10 minutes. Add the wine to deglaze the pot, scraping up the brown bits on the underside. Cook till the wine evaporates by half, one minute or two. Add the crushed tomatoes, bay leaf, three leaves of torn basil, salt and pepper to style.

Return solely the ribs to the pot. Bring sauce to a boil then scale back warmth to a simmer. Cover with lid and place in oven for 1 hour. While the ribs are gradual roasting, cowl the browned sausages and refrigerate. After 1 hour, add the sausages to the pot and cook dinner with the lid off for the final 2 hours.

Bring 5 qts. of water to a boil. Add 2 Tbsp. salt to boiling water, add the Rigatoni and cook dinner till al dente — about 12-14 minutes, or in keeping with the package deal directions.

While the pasta is boiling, take away the meat from the sauce, and place on a big serving platter, cowl with foil and hold heat within the oven on very low warmth. The sauce must be diminished sufficient to coat the again of a spoon. If wanted, scale back additional on medium warmth on high of the range, till thickened. Reserve about 2 cups of sauce for the meat and hold heat.

Drain the pasta and add to the sauce. Toss the pasta within the sauce to make sure every bit is coated. Add the torn basil and a drizzle of excellent olive oil off the warmth, combine effectively. Serve instantly with freshly grated Pecorino Romano cheese.

Top the meat with the reserved heat sauce and serve after the pasta course or collectively when you select.

The sauce might be made forward a day or two, simply reheated and serve with freshly boiled pasta.

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43 Comments

  1. Guambahjohn

    April 7, 2019 at 9:22 pm

    The video says 1 hour lid off after putting in sausage and the recipe text says 2 hours. Any advice on which one to go off of?

    Reply

  2. Peter Johnson

    April 7, 2019 at 9:22 pm

    Frank you are an amazing cook my friend. I’m cooking this now for my family. Thank you!👍🏻

    Reply

  3. ZAKAR455

    April 7, 2019 at 9:22 pm

    Wish you sold your sausage in st Louis Missouri.

    Reply

  4. First Name Last Name

    April 7, 2019 at 9:22 pm

    Just like goodfella movie 😍😍😍😍

    Reply

  5. Ryan Walsh

    April 7, 2019 at 9:22 pm

    Well done. Love the choice of beef ribs in this.

    Reply

  6. Bears Den

    April 7, 2019 at 9:22 pm

    Does the tomato sauce or pasta have to be expensive?

    Reply

  7. Hilbert's Inn

    April 7, 2019 at 9:22 pm

    Goddamn, there's nothing better than a good southern Italian ragu.

    Reply

  8. Adele Farough

    April 7, 2019 at 9:22 pm

    HELP!!! In the video, it says to cook the sausage for an hour; in the narrative, it says to cook it for two. I'm confused. Can someone bail me out? I'm already cooking the ribs.

    Reply

  9. Adele Farough

    April 7, 2019 at 9:22 pm

    OK, it's official! Next Monday is Canadian Thanksgiving. We're having company, and I plan to serve this with a homemade minestrone to start, and some crusty bread. My pasta of choice will be penne. Our guests are bringing the bread along with a salad and dessert. I can't wait!

    You're probably wondering why I'm not serving the traditional turkey etc. My friends are kind of unconventional. Last year, we had Indian; the year before, we had Thai, and the year before that, we had vegetarian lasagne, Caesar salad and tiramisu. My personal default position is Italian. I am not Italian; I am French-Canadian, and my husband is English, with an Irish Gaelic last name. However, we lived next-door to an Italian couple. The gentleman that couple was an executive chef. I learned how to cook from them, hence my Italianate style of cooking.

    Reply

  10. Adele Farough

    April 7, 2019 at 9:22 pm

    Wow! I really have to try this!

    Also, thanks for the serving suggestions. A lot of videos of this recipe don't tell you what to do with the meat afterwards. I would be inclined to serve it alongside the pasta.

    Reply

  11. Linda Petrongolo

    April 7, 2019 at 9:22 pm

    By far, probably the best video on Sunday sauce I've watched so far. Thanks for sharing this.

    Reply

  12. Fitness & Friends ,with Barb

    April 7, 2019 at 9:22 pm

    that looks good!

    Reply

  13. gina

    April 7, 2019 at 9:22 pm

    I wish I was there to smell this beautiful meal too:) You refer to it as sauce, have you ever referred to it as 'sugo'? That's the only word I knew of when I was growing up in my Sicilian home. Do you ever put a pinch or more of sugar in your sauce? We always did to take the tartness of the tomatoes partially away. This looked wonderful. I love how you show us as you taste your food, many chefs/cooks don't I so enjoy seeing them enjoy/relish there scrumptious food. Also love how you left the bones from the ribs on the plate, always nice to chew on later:)

    Reply

  14. Yan Sufray

    April 7, 2019 at 9:22 pm

    I think he put too much onion

    Reply

  15. chris devito

    April 7, 2019 at 9:22 pm

    Very nice

    Reply

  16. Rocco vitiello

    April 7, 2019 at 9:22 pm

    Very good recipe

    Reply

  17. breckandy

    April 7, 2019 at 9:22 pm

    Phenomenal That's how it's done!

    Reply

  18. James Day

    April 7, 2019 at 9:22 pm

    This is the one I'm making for Christmas day. Thanks

    Reply

  19. Rocco vitiello

    April 7, 2019 at 9:22 pm

    Now this was a great recipe

    Reply

  20. Bob'hurricane'Hannah

    April 7, 2019 at 9:22 pm

    I just started chewing the corner of my I pad !!!!!

    Reply

  21. delores mendoza

    April 7, 2019 at 9:22 pm

    OH GOSH LOOKS SO YUMMY!! I WOULD LOVE TRY YOUR YUMMY RECIPE! THANKS 🙂

    Reply

  22. John Spampinato

    April 7, 2019 at 9:22 pm

    Hey Frank.. question… You say you want the sauce to reduce.. at the end it seems like there is not a lot of sauce left.. is this just really made for the meats and not a lot of extra marinara to scoop on the macaroni? Or is there enough left? How about adding another can of puree would that be ok?

    Reply

  23. P. Lanz

    April 7, 2019 at 9:22 pm

    A glass of good red wine and then we could say "perfect" meal

    Reply

  24. sherman o

    April 7, 2019 at 9:22 pm

    "That's Good"

    Reply

  25. villfer78

    April 7, 2019 at 9:22 pm

    how many broads you bang with this recipe paisan?

    Reply

  26. anonymous internet coward McQueen

    April 7, 2019 at 9:22 pm

    sauce needs more garlic

    Reply

  27. rip itup

    April 7, 2019 at 9:22 pm

    Absolutely This is a good recipe

    Reply

  28. pdmore123

    April 7, 2019 at 9:22 pm

    One of the best recipes ive ever seen. Im going to give this a go. Well done frank

    Reply

  29. Blanca Bustos

    April 7, 2019 at 9:22 pm

    😘🎄🎁🎉…ME GUSTA…😘🎄🎁🎉…CON BRAZOS PARA TODOS.. CARACAS, DOMINGO 15 DE ENERO DE 2017…😘🎄🎁🎉..

    Reply

  30. gilligun29

    April 7, 2019 at 9:22 pm

    I followed your recipe to a T, and while mostly everything came out deliciously, the short ribs were not falling off the bone. in fact, they were tough. what could have gone wrong? like I said, I did exactly as you did in the video. FYI, everything else was insanely delicious

    Reply

  31. DAMAGE INC.

    April 7, 2019 at 9:22 pm

    Mac's & Gravy is what that's called!

    Reply

  32. Dustin Winterowd

    April 7, 2019 at 9:22 pm

    My left ear enjoyed this.

    Reply

  33. slkrik92 M

    April 7, 2019 at 9:22 pm

    thank you Mr. Italian!

    Reply

  34. slkrik92 M

    April 7, 2019 at 9:22 pm

    thank you Mr. Italian!

    Reply

  35. KGP MEDIA HOMEE

    April 7, 2019 at 9:22 pm

    OMG my mouth just drop water lol very nice

    Reply

  36. Cletus Vandamme

    April 7, 2019 at 9:22 pm

    wish I was there to lol

    Reply

  37. golfalot1

    April 7, 2019 at 9:22 pm

    Anybody have a problem with adding a couple browned chicken thighs and legs?

    Reply

  38. jimmy paxson

    April 7, 2019 at 9:22 pm

    No meatballs and braciole ? : )

    Reply

  39. Sploek Griffy

    April 7, 2019 at 9:22 pm

    GOOD LORD HAVE MERCY!!! #foodporn

    Reply

  40. SUNDAY SAUCE

    April 7, 2019 at 9:22 pm

  41. Lisa Grivas

    April 7, 2019 at 9:22 pm

    tried this recipe and happy I did… so delicious!!! my family loved it.

    Reply

  42. mr65plexi

    April 7, 2019 at 9:22 pm

    Staub pot very high quality!

    Reply

  43. Jess_PTL

    April 7, 2019 at 9:22 pm

    I made this n my family loved it thank u so much for the recipe, the best part is not expensive to make.

    Reply

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