"Sunday Sauce" - Ragu Napolitano with Italian Sausage and Pasta Recipe
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- Опубліковано 22 сер 2024
- Frank shows you how to make a meal your sweetheart will always remember! "Sunday Sauce" - Ragu Napolitano with Italian Sausage and Pasta.
Also see the recipe on our website here: isernio.com/Rec...
Time to prep: 30 minutes
Time to cook: 3 hours
Serves: 6-8 as a main course
SHOPPING LIST:
8 Isernio's Italian Sausages (hot, mild or combined)
3 lbs. beef short ribs or pork ribs
4 Tbsp. olive oil
1/2 med. onion, peeled and chopped
3 cloves fresh garlic, finely chopped or pressed
1/2 tsp. red pepper flakes (optional)
1/2 cup dry red wine
2-28-oz. cans Italian style plum tomatoes, with juice, squeezed by hand or broken up in skillet with a wooden spoon.
10 basil leaves, torn
1 dried bay leaf
1 lb. Rigatoni pasta or pasta of choice
Salt & freshly ground pepper
6-8 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 large 13 quart pot (cast iron, such as Le Creuset or similar), heat 2 Tbsp. olive oil on medium heat. Salt & pepper ribs on all sides and cook until brown on all sides, set aside. Then brown the sausages on both sides. No need to cook through, the sausages will finish cooking in the sauce. Do this in batches, so you don't crowd the pot. Remove the sausages from the pot and set aside. Add 2 Tbsp. olive oil to the pot, add the onion, garlic, red pepper flakes and 1/2 tsp. salt and cook until onion is soft, 8-10 minutes. Add the wine to deglaze the pot, scraping up the brown bits on the bottom. Cook until the wine evaporates by half, one minute or two. Add the crushed tomatoes, bay leaf, 3 leaves of torn basil, salt and pepper to taste.
Return only the ribs to the pot. Bring sauce to a boil then reduce heat to a simmer. Cover with lid and place in oven for 1 hour. While the ribs are slow roasting, cover the browned sausages and refrigerate. After 1 hour, add the sausages to the pot and cook with the lid off for the last 2 hours.
Bring 5 qts. of water to a boil. Add 2 Tbsp. salt to boiling water, add the Rigatoni and cook until al dente -- about 12-14 minutes, or according to the package instructions.
While the pasta is boiling, remove the meat from the sauce, and place on a large serving platter, cover with foil and keep warm in the oven on very low heat. The sauce should be reduced enough to coat the back of a spoon. If needed, reduce further on medium heat on top of the stove, until thickened. Reserve about 2 cups of sauce for the meat and keep warm.
Drain the pasta and add to the sauce. Toss the pasta in the sauce to ensure each piece is coated. Add the torn basil and a drizzle of good olive oil off the heat, mix well. Serve immediately with freshly grated Pecorino Romano cheese.
Top the meat with the reserved warm sauce and serve after the pasta course or together if you choose.
The sauce can be made ahead a day or two, just reheated and serve with freshly boiled pasta. - Навчання та стиль
This is my go-to recipe. Frank, thank you for being a part of my Sunday every week! My family's favorite part of the weekend. ❤️
It looks incredible. I really miss my mom's cooking. I would sneak a piece of bread or two in the sauce as she was cooking.
By far, probably the best video on Sunday sauce I've watched so far. Thanks for sharing this.
Linda Petrongolo I agree! This looks like an awful lot of work; however, frankly, I think it's worth it. I would really like to try this
@@adelefarough5123 it's not a lot of work at all it's easy lol
This Frank guy can cook this for the godfather Don Corleone himself and he would have a favor granted... what a chef
In all honesty, this is one of the best Sunday Sauce recipes I've ever seen. I can picture Italian grandmothers nodding their head in agreement. I have got to make this! Thank you for sharing!
Amazing meal. Thank you for taking the time to show us this.
Ur a doll 4sharing ur recipe. A million thanx
One of the best recipes ive ever seen. Im going to give this a go. Well done frank
Well done. Love the choice of beef ribs in this.
A glass of good red wine and then we could say "perfect" meal
Just wonderful
OMG my mouth just drop water lol very nice
The color on that sauce is amazing. That's one excellent Sunday Sauce. I'm sure your own sausages make it even better. I love when the meat renders and gets so sweet and tender. Thank you for sharing.
tried this recipe and happy I did... so delicious!!! my family loved it.
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.
Looks Super Good thanks frank , Amazingly good !😊🌸💐🌸🌺🌷🌺🍎🍊🍋🌈🌈
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:)
My left ear enjoyed this.
Dustin Winterowd woopty doo
NICE ! Want the BEST SUNDAY SAUCE Recipe ? GET SUNDAY SAUCE by #danielBellinoZwicke
www.amazon.com/Sunday-Sauce-When-Italian-Americans-Cook/dp/1490991026
....
Bugger off!
LMFAO I thought my ear buds broke! I'm glad it wasn't just me who thought that
thank you Mr. Italian!
Thenx for sharing
Delicious
great recipe and thanks for sharing! tried it and it was excellent!
My daughter and me will cook this delicious recipe😋😋
This is the one I'm making for Christmas day. Thanks
I almost lost my mind when he pulled the bone out of the rib 🇮🇹👌😋
Hey I want to tell you , this recipe has made me famous!
Thanks Frank !!!!!
Hey use the Cento San Marzano Pomodoro's for a superb gravy!
Or any brand San Marzano tomatoes!
My choice is Cento Brand!
Everybody loves this, Gravy I am from Philly we call the sauce "Gravy' best Sunday Sauce on the internet! Thanks Frank!!!!!
Ronald F Ardron is there enough sauce left to scoop on the macaroni after it reduces?
@@Jstuart82 yes but, if you're family is anything like mine, we love heavy sauce so I just double the sauce recipe. There are still never any leftovers.
Phenomenal That's how it's done!
I made this n my family loved it thank u so much for the recipe, the best part is not expensive to make.
I live in New York City, but lived in Seattle for many years. So I'm famiar with Isernios Italian sausage. I recall that it was a little expensive but excellent sausage.
Hey Frank, where are the meatballs!? And that's not enough gravy to feed many people.
Should have added one can of tomatos lol.
I use the low oven method as well. You don't have to baby sit the pan, stirring every 10 minutes or so. Just set it, and forget it! For a couple hours anyway. Great job!
Now this was a great recipe
Looks so good!
yeaa haven't had this in years going to make some today thanks for the vid
Absolutely This is a good recipe
Gorgeous!
Very good recipe
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 in that couple was an executive chef. I learned how to cook from them, hence my Italianate style of cooking.
Goddamn, there's nothing better than a good southern Italian ragu.
Nice recipe!
OH GOSH LOOKS SO YUMMY!! I WOULD LOVE TRY YOUR YUMMY RECIPE! THANKS :)
Very nice
I feel that strained tomatoes are even better because they’ dont contain seeds or skins and they’ve been made into a passata. They’ve also been slightly cooked at the facility which makes him really easy to work with but the problem can tomatoes does it take at least 2 to 3 hours to get rid of all the unnatural acidity.
Excellent, Frank, that was marvelous, and your explanation was really clear...you look italian, are you italian?
wish I was there to lol
He's very good looking.
Mac's & Gravy is what that's called!
Just like goodfella movie 😍😍😍😍
You know dude is cookin when he is sweatin
you have the voice of a 1950s announcer
That looks delicious!!!! Are you italian??? I'm from Spain, but my mum was born in Palermo.
I'm so embarrassed that I haven't posted about this until now. 2 1/2 years later! How's this for late!
I did make this for our guests for Canadian Thanksgiving. Next time I make this, I'll skip the minestrone, and make a lighter dessert (zabaglione, maybe).
I made this with hot Italian sausage, my own meatballs and pork ribs. I used penne pasta. It was absolutely delicious. I will make this again; however, I will buy my ribs at a butcher shop rather than at a supermarket. Also, I will make the whole recipe a day ahead, and I'll cook the pasta on the day. I don't mind doing the work, but I hate having to do it on the day when I am entertaining.
The tomato sauce was especially good, particularly with the red wine. Recently, I acquired a microplane to grate fresh garlic. I find that I really get lots of flavour out of garlic, and I don't seem to have to use as much. Not that that matters; I don't know what I would do if someone declared onions and garlic illegal!
There's nothing I like better than a good pasta dish, and this did not disappoint. I will just make a point of getting better meat. I know where I can get it. This recipe is definitely worth it! Five stars!*****
I just cannot stress enough that the success of your effort when you make this recipe rests completely on the quality of the meat you use. Also, if you can get San Marzano tomatoes, then it's all to the good. I was able to find those tomatoes quite by accident recently, and now, I would use nothing else. They are fabulous!
I like this recipe so much that I am considering dividing it in half to make it for just the two of us. It does make a lot. I was serving it to a dinner party of four of us. We had leftovers for two days after.
Thank you so much for sharing your thoughts about our recipe, Adele!! So glad you and your guests enjoyed it.
yami yami yami the problem that if i did that im gonna eat it all by myself :))
Staub pot very high quality!
That looks good. I'll take 5000 gallons worth. 😁
Really love the recipe Frank ... really love it ... but I was taught garlic or onion, not both, and to add the basil at the end of the cooking. What are your thoughts on that? Do you think it would change the taste at all?
Im not Frank but I can tell you our Family uses both Garlic & Onion just like Frank----and everybody is from the old Country---
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
Hi there! Two things on the tenderness of the short ribs. First is low temperature second is time. Something else to try: I find short ribs cook even better when cooked in the oven rather than the stove top as I did in the video. The oven allows for wonderful temperature control. No more than 225 degrees works best with the lid on. With the temp right it should take 2-2.5 hours of cook time depending on quantity. The rib braise is very forgiving and difficult to overlook so best to check the ribs by pulling at the bone until it pulls away from the meat. Continue cooking until it reaches this point of tenderness. Best regards, Frank
gilligun29 everything is slow and low, slow and low, stop rushing good food takes time, if you want fast food go to McDonalds
mi piaceeee
I just started chewing the corner of my I pad !!!!!
I think you made a nice video but isn’t southern Italy warmer? It’s a faster sauce than in the north it’s colder but very good video
When you mentionned the oven at 225 deg..is it F or C(Celsius) ?????
Hi Denis, it should be 225 degrees Fahrenheit. We like to cook the sauce low and slow!
GOOD LORD HAVE MERCY!!! #foodporn
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?
???
"That's Good"
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?
Guambahjohn definitely 2 hours with sausage. So 3 total hours in oven. I also tried the one hour with sausage and the ribs did not fall off the bone yet nor was the sauce thick enough. I'm cooking it right now and I have 30 min left! 🤗
Does the tomato sauce or pasta have to be expensive?
Hi there - no, the tomatoes do not need to be expensive, but try to use canned Italian tomatoes if possible. Also we recommend using an Italian brand of pasta, but if you can't find any that's ok - any brand of pasta will work. Hope you enjoy the recipe!
I wish I was with you too!!!!
The video says for the last step, cook the sausage for an hour with the lid off, but the instructions say two hours. Which is it?
Hi Steve - it should be two hours. Sorry about that!
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.
No meatballs and braciole ? : )
jimmy paxson If you had read the options below the video, you would have seen that meatballs and chicken are options that you can use. I have a fabulous recipe for meatballs, and I would add them during the last half hour of cooking. If you want to see the recipe, go to www.canadianliving.com and do a search for pasta with bacon meatballs. The sauce itself doesn't work so I would dispense with that; however, the meatballs are wonderful. They are going to be my go-to Italian meatballs from here on out. I'd have no trouble adding them to a homemade marinara sauce. HTH!😀
That should be "one MORE can of tomatos".
I should have read my post before sending it.
do you mean 425 when you say 225
sauce needs more garlic
its actually almost an erotic experience i love this video alot.
text
Anybody have a problem with adding a couple browned chicken thighs and legs?
Not me that sounds like it would be pretty good
I can't hear you lol
So it's sauce, not gravy? Guess its settled, then.
I think he put too much onion
Stick to eating camel 🐪
No need 2 use the oven..
thank you Mr. Italian!