Meatball Ragout Recipes

Steps:

• Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
• Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
• Transfer pork shanks to a cutting board; shred pork.
• Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
• Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
• Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
• Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.

Steps:

• Roasted Garlic Purée: Preheat oven to 300 F. Slice off the top of the garlic bulb, just enough to expose the cloves. Place in a small baking dish, cut side down, and add enough vegetable oil to come halfway up the garlic. Roast in the oven until cloves are golden and soft, about 1 hour. Remove from oven and set aside until cool, 20 minutes. Fit a fine-mesh strainer over a bowl. Press the cloves through the mesh with your hands, a bench scraper, or spoon to catch any tough fibers or skin. Set aside. Makes about ¼ cup Roasted Garlic Purée. (Note: You can roast several heads of garlic at a time and store the purée in an airtight container in the refrigerator for up to 1 month.)
• Amatriciana Sauce: Cut guanciale into a small dice and place in a large heavy-bottomed pot over medium heat. Sauté until fat begins to render, 3-4 minutes; reduce heat to low. Meanwhile, dice the onion (the pieces should be the same size as the guanciale). When the guanciale has turned golden brown and rendered some fat, add the onions, along with the red pepper flakes and a pinch of salt. Continue to sauté until the fat is mostly rendered, the meat is browned, and the onions are soft and translucent, 3-4 more minutes. To the pot, add the puréed tomatoes and chicken stock. Bring to a boil, then reduce to a simmer and cook uncovered until slightly thickened, 25-30 minutes. Meanwhile, prepare the meatballs.
• Meatballs: Preheat oven to 450 F. Place bread in a bowl and add the milk; set aside to soak. Next, place puréed onion onto a clean kitchen towel. Wrap tightly, then wring the towel to squeeze out the liquid; set the onion aside. Finely chop the parsley leaves. Squeeze the milk out of the bread (with a towel, as with the onions, or using your hands); discard milk. Place bread in a large mixing bowl, along with veal, beef, Parmigiano, Pecorino, onions, parsley, Roasted Garlic Purée, and the egg. Mix with your hands until just combined. Season with several turns of black pepper and a pinch of salt. Prepare a rimmed baking sheet with nonstick spray or a bit of neutral oil. Use a large ice cream scoop to portion the meatball mixture. With lightly oiled hands, shape the mixture into balls and place them, evenly spaced, on the baking sheet; you should have about 12 meatballs. Bake for 12 minutes.
• Pasta assembly: Remove meatballs from the oven and let rest until cool enough to handle, 5-10 minutes. Remove sauce from heat. Break each meatball into 3 or 4 pieces and add to the sauce. Stir to combine. Bring a large pot of water to a boil. Add a generous amount of salt so the water tastes as salty as the ocean. Add the linguine to the boiling water and cook until the pasta is al dente, but still a bit firm in the center. (Keep in mind that the pasta will continue to cook in the sauce.) Meanwhile, bring the sauce to a gentle boil. Drain pasta and add to the boiling sauce. Stir until all of the noodles are coated; then add butter, Parmigiano, and Pecorino. Stir to melt the butter and both cheeses. Serve immediately, family-style, with additional Parmigiano and Pecorino at the table.

Steps:

• Brown finely chopped onion in bacon grease.
• Add to ground pork along with celery, allspice, cinnamon, and cloves.
• Shape into balls about 1-1/2 inches in diameter.
• Roll in seasoned flour (flour, salt, and pepper combined).
• Drop meatballs into boiling beef broth.
• Reduce temperature; simmer for 1 hour.
• Thicken remaining stock with browned flour; season to taste.
• NOTES FOR THE COOK:.
• You may make beef stock or use boullion cubes and water.
• Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.

Steps:

• In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
• Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
• Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.

Steps:

• Mix ground beef, onions, salt and pepper. Form into walnut-size balls.
• Heat oil in skillet and brown meatballs. Drain off fat.
• In a large pot put meatballs, soup, broth, tomatoes, herbs and vegetables.
• Bring to a boil and simmer for 30 minutes until vegetables are tender.
• Add water as needed for desired consistency.
• Remove bay leaf and serve hot ragout.

Steps:

• Instructions:
• Pork Hocks:
• Place in large roasting pan and cover with water. Add 1 chopped onion, 1Tsp salt, ½ Tsp pepper and bay leaf. Bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked. Remove meat from broth. Pour broth in container and set aside. Discard bones, rind and gristle from hocks, place meat in container and set aside.
• Browning flour:.
• Sprinkle flour on cookie sheet. Brown in a 375* oven, stirring frequently to prevent burning. Let it cool and sift to remove lumps. Whisk flour and water to make a paste. Set aside.
• Meatballs:
• Mix ground pork, ground veal, 2 finely chopped onions, salt and pepper in a large bowl. Shape mixture into small balls. Heat oil in skillet. Cook meatballs till done. Set aside.
• Sauce:
• Whisk together reserved broth and brown flour paste. Simmer 30 minutes until flour mixture is cooked and sauce has thickened. Adjust seasoning if necessary.
• Add meatballs and the reserved meat from hocks. Cool, pour in containers and freeze for later use. Voilà you have my recipe for ragoût!
• Tips:.
• The pork hocks can be cooked on the stovetop. I find the oven method easier.
• The sauce is not highly seasoned. Cinnamon and cloves can be added. Tasting after each addition is recommended to get the desired flavour.