SUNDAY SUGO

Ingredients

Preparation

For the braciole

1. On each thin slice of meat, place some parsley, breadcrumbs, Parmesan, garlic, pine nuts, and salt and black pepper to taste. Roll each slice lengthwise and secure the roll with toothpicks or butcher’s twine. In a large frying pan, heat the olive oil over medium-high heat. Sear the braciole until browned. Remove from the pan and set aside.

For the sauce

1. In a large pot, heat the olive oil over medium-high heat. Add the ribs, sausages, and meatballs. Sear the meat until browned, about 5 to 7 minutes. Remove from the pot and set aside.
2. In the same pot, add the tomato basil sauce and bring to a simmer.
3. Return the ribs, sausages, braciole, and meatballs to the pot with the sauce. Partially cover and cook over low heat, stirring occasionally, for about 2 hours.
4. Once cooked, remove all the meats from the sauce and set aside.
5. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about 1 cup of the starchy cooking water, in case the sauce is too thick.
6. Add the drained pasta to the sauce and mix well.
7. Top the pasta with the grated Parmesan and serve the meats on the side.