This is such an easy pasta to throw together and so rich and satisfying. Sometimes less is more and the basic ingredients can really sing when left to their own devices.
Ingredients:
6 Italian Sausages, cubed, seared and drained.
1 lb of Pasta, tube like rigatoni is ideal
2 Tbsp Olive oil 1/4 tsp Oregano 1 Onion, minced 1 Carrot, minced 4-5 cloves Garlic, crushed with side of knife. 1-24 oz bottle of Passata 1 Bay Leaf
Fresh Basil Pecorino Roman
Preparation:
Remove your sausage from its casing, and cube it, sear it in a pan until it starts to release some of its fat and break in into smaller pieces, then drain it.
To the same pan add your onion and garlic, and allow it to sauté and soften. Add back the sausage and your passata, bay leaf, oregano and cook for at least one hour. Then add your fresh basil and allow it to continue cooking until the oil separates. I prefer to add the basil later, as I feel if it cooks too long it loses flavor.
Before you drain your pasta, remove about 1/2-3/4 of a cup of the pasta water. Drain your pasta and add it back to the pan with the reserved pasta water and allow it to finish cooking.
The addition of the pasta water really creates a silky sauce and will vastly improve the final dish. I find this to be true for most pasta dishes. I finished with grated Pecorino Romano cheese.
Regular readers will know my love for Italian food runs deep, especially for the true comfort dishes practiced and perfected in kitchens by generations of nonnas (Italian grandmothers).
Sunday is a special day when the family comes together for a big meal and while each family has their own traditions of which dishes are served. In the US, the tradition of the Sunday Sauce is essential.
While this is a marinara base, the key is the slowly braised meats which flavor the sauce and then impart a flavor to the sauce that is beyond delicious. You can also add braciole, lamb necks and/or veal knuckles etc, but this is optional. Bottom line, if you cook anything in a tomato sauce for 4 hours, it will come out great.
The key, as with all comfort food, is to use the best ingredients, take your time and layer the flavors. Here is what you will need.
Ingredients:
Meatballs:
½ lb ground Beef
½ lb ground Pork
2 Tbsp Grated Romano Cheese
2 Tbsp Breadcrumbs, I like panko breadcrumbs or plain.
1 Egg, beaten
1 tsp Lawry’s Seasoning Salt, this is my secret weapon for killer meatballs.
Sauce:
5 Italian Sausages, sweet/hot or both, cut in half.
1 or 2 Beef Short Ribs, depends on size. Try to find them around 3 to 4 inches; the larger ones do not fit in the pan well. You can also have the butcher cut them in half.
1 or 2 Pork Ribs, country style is good. Same size as above.
3 Tbsp Olive Oil
4 cloves of Garlic, smashed with side of knife and loosely chopped
1 cup finely diced Onion
½ cup finely diced Carrot
½ cup finely diced Celery
¼ cup Marsala Wine
2 – 28 oz cans of whole San Marzano Tomatoes, puréed in a food processor or crushed by hand.
1 Tbsp Salt
Black Pepper
Preparation:
First, prepare your meatballs by combining all ingredients. Start with the meat, then salt and cheese, work it together then add your beaten egg and gently work the mixture and lastly add your breadcrumbs 1 Tbsp at a time until it comes together. Roll into 2 inch diameter meatballs or whatever you prefer and put into the refrigerator.
Preheat your oven to 375F/190C. Take your beef and pork ribs and salt and pepper both sides and put onto a foil lined baking sheet or directly on a griddle, then place the prepared meatballs and sausages onto the same sheet and bake for 25-30 minutes.
To make your sauce, start with a large heavy duty saucepan, which will hold the heat and give you a consistent low simmer. A cast iron Le Cruset is perfect. Larger is better, as you don’t want to crowd the meat.
Heat the olive oil and sauté the garlic, onion, carrot and celery. Stir frequently and make sure to add ½ of the salt and some pepper to the mixture.
When it is sautéed and translucent, add your Marsala wine and cook until the wine is gone (about 3-4 minutes), then add the tomatoes and bring up to a soft simmer.
Once the meat is finished, gently add it into the sauce, add the rest of the salt and softly simmer uncovered for 4 hours or longer, stirring occasionally.
Serve over your choice of pasta with grated Romano and Parmesan cheese. Optionally, you can remove the meat and serve it as a separate meat course after the pasta course.
The Louisville Chef 