INGREDIENTS

  • ½ cup olive oil
  • 1 pound lean beef, such as eye round
  • 1 pound pork tenderloin
  • 1 pound hot or sweet Italian sausage
  • 1 pound beef braciole
  • 14 Classic Meatballs
  • 4 garlic cloves, smashed
  • 4 jars Rao’s Homemade® Tomato Basil Sauce
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh Italian parsley
  • 5 to 6 fresh basil leaves, shredded
  • 1 lb. Rigatoni or Rao’s Homemade® Penne Rigate

PROCEDURE

  • Pat all the meat dry with paper towels.
  • Heat the olive oil in a large stockpot over medium heat and add garlic. Saute until lightly golden. Remove from pan and discard.
  • Using tongs, add the meats, one type at a time, to the pot. Sear, turning the meat frequently until nicely browned on all sides. Remove each batch and set aside before browning the next batch.
  • Once all the meats are browned and set aside, pour the Rao’s Homemade® Tomato Basil Sauce into a large stockpot and bring to a simmer.
  • Return the meat to the pot and season lightly with salt and pepper.
  • Partially cover the pot and cook for 2 hours, stirring frequently, until the meat is almost fall-apart tender and the sauce has reduced by about a half. (If the sauce becomes too thick, add water to the desired consistency.)
  • About 30 minutes before the end of the cooking time, add the Classic Meatballs to the sauce.
  • Bring a large pot of salted water to boil over high heat. Add the pasta and cook until al dente.
  • Transfer the meat to a large serving platter. Ladle the sauce over the meat and sprinkle with 1 tablespoon of the parsley and a few basil leaves. Cover lightly with aluminum foil and set aside.
  • Drain the pasta and return it to the pot over high heat. Add 2 cups of the sauce and stir with a wooden spoon to coat.
  • Transfer the pasta to a large serving bowl and top with the remaining sauce. Garnish with the basil and remaining 1 tablespoon parsley, and serve the meat and pasta while still hot.

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