Sunday Ragu Recipe

Name: Sunday Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices cappicola; 8 slices Parmigiano-Reggiano cheese; 2 cloves minced garlic; 2 tbs chopped fresh parsley; 2 pounds ground beef; 1 cup bread crumbs; 1 teaspoon fresh oregano, chopped; 1 tablespoon fresh basil, chopped; 2 teaspoons chopped garlic; salt to taste; fresh ground pepper; 6 eggs; 1/2 cup water; 1/2 cup grated Parmesan cheese; Oil, for frying; 3 pounds hot or mild Italian sausage; Oil, for frying; 1 tablespoon olive oil; 1/4 onion, chopped; 1 (28-ounce) can crushed tomatoes; 1 (28-ounce) can pureed tomatoes

Servings: persons

8 slices cappicola
8 slices Parmigiano-Reggiano cheese
2 cloves minced garlic
2 tbs chopped fresh parsley
2 pounds ground beef
1 cup bread crumbs
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
2 teaspoons chopped garlic
salt to taste
fresh ground pepper
6 eggs
1/2 cup water
1/2 cup grated Parmesan cheese
Oil, for frying
3 pounds hot or mild Italian sausage
Oil, for frying
1 tablespoon olive oil
1/4 onion, chopped
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can pureed tomatoes

1
Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley.
2
Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.
3
In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well.
4
Form the meat mixture into 2-inch balls.
5
Heat a large saute pan.
6
Add enough oil to fry in.
7
Add the balls and fry until evenly browned.
8
In a large saute pan, add oil and heat.
9
Fry the sausage until evenly browned.
10
In a large saucepan, heat olive oil.
11
Add onion, and saute until golden.
12
Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes.
13
Simmer uncovered for one hour.
14
Remove brasciola, meatballs and sausage and serve separately if desired.
15
Taste ragu, and season with salt and pepper according to preference.

1158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 slices cappicola, 8 slices Parmigiano-Reggiano cheese, 2 cloves minced garlic, 2 tbs chopped fresh parsley, and more.

Yes, Sunday Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunday Ragu

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