Main dishes
SUNDAY SUGO
Preparation
30 min
Cooking time
2 hours
Portions
10
Ingredients
Preparation
- Cut the sausages into 4 equal pieces. Halve the meatballs, then re-roll them into round, even shapes.
- Cut the ribs into sections of 2 bones each. Season the ribs and veal shank generously with salt and pepper.
- Heat a large, heavy-bottomed pot over medium-high and coat the bottom with olive oil. Working in batches, sear the meats for about 3 minutes per side, until nicely browned. (You don’t need to cook them through—just develop colour.) Transfer browned pieces to a plate as you go.
- Once all the meat is seared, increase the heat to high. Pour in the wine and cook for about 5 minutes, until the alcohol evaporates and the liquid thickens slightly. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Add the tomato sauces to the pot and bring to a boil. Return all the meat to the pot, ensuring it’s submerged in the sauce.
- Add the Parmigiano rind. Cover, reduce heat to low, and simmer gently for 2–3 hours, stirring occasionally.
- Before serving, cook the casarecce according to package instructions.
- In a large bowl, pour in 1–2 ladles of the sauce. Add the cooked pasta and a handful of grated Parmigiano Reggiano, then toss to combine. Transfer to a serving dish.
- Arrange the meats on a platter and spoon a little sauce over the top. Serve the pasta and meats separately for a true family-style meal—everyone can choose their favourite piece. Buon appetito!
