Sunday Sugo

Sunday Dinner

Stuffed Italian Mushrooms

Sunday Sugo
Rigatoni
Braised Broccolini
Country Bread 
with Roasted Garlic and Parmigiano Reggiano Cheese

Affogata and Amaretti Cookies

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Sometimes the anticipation of an experience can overshadow or even diminish its actual occurrence. The lead-up to eating this Sunday Sugo puts the experience of eating it in this form of peril. The smell of this sauce on the stove all day reaches every corner of the house, causing many a premature stomach grumble. After eating this sauce on numerous Sundays past, I can assure you that the taste delivers on all that anticipation. The pork and sausage bathe all day in the red sauce, each lending the whole pot the full depth of their flavors. The sauce clings nicely to the rigatoni, a bite of which can offer a delicious pause while you ponder the “pork or sausage bite conundrum”. Shake on some crushed red pepper flakes, grab a piece of warm, crusty bread, and dig in.   

This is the perfect meal to serve to a large gathering of family and friends with bottles of red wine flowing; it is equally enjoyed by a small group, with leftovers to be had for another weeknight meal.

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Sunday Sugo

By Nicole

Prep: 20 minutes mins

Cook: 7 hours hrs

Total: 7 hours hrs 20 minutes mins

Servings: 10

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"The pork and sausage bathe all day in the red sauce, each lending their full depth of flavors to the sauce."

Equipment

• Dutch oven
• Food mill

Ingredients 

1x2x3x

• ▢ 2 tablespoons Extra-virgin olive oil
• ▢ 2 pounds Italian sausage links, sweet or hot
• ▢ 2 pounds country-style pork spare ribs
• ▢ 4 medium onions, chopped
• ▢ 12 cloves garlic, minced
• ▢ 1 (28 ounce) can crushed tomatoes
• ▢ 2 (28 ounce) can whole peeled tomatoes, passed through the large wholes of a food mill
• ▢ ½ cup dry red wine
• ▢ 2 teaspoon dried oregano
• ▢ 4 tablespoons (2 ounces) tomato paste
• ▢ 3 tablespoons fresh basil, torn
• ▢ Kosher salt and pepper to taste

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Instructions 

• Heat oil in a Dutch oven over medium-high heat until just smoking. Add the sausage links, and cook until well browned and fat begins to render, about 8 minutes. Using a slotted spoon, transfer the sausage to a plate. Repeat with pork spare ribs.
• Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste.  Stir in wine and simmer, scraping any browned bits from pan bottom with wooden spoon, until wine is reduced, about 3 minutes. Stir in tomatoes.
• Submerge sausage and ribs in sauce. Bring to a slow simmer and cook until meat is tender, 6-8 hours.
• When the meat is tender, transfer the sausage and ribs to a covered plate and set them aside until they are cool enough to handle. Slice the sausage into 2-inch pieces and shred the ribs, discarding any excess fat and bones. Using a wide spoon, skim fat of, skim fat off the surface, then stir the sausages and shredded meat back into the in basil and season with pepper. Serve with Rigatoni. (Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.)

Nutrition

Calories: 503kcal, Carbohydrates: 11g, Protein: 26g, Fat: 38g, Saturated Fat: 12g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.04g, Cholesterol: 113mg, Sodium: 871mg, Potassium: 722mg, Fiber: 2g, Sugar: 5g, Vitamin A: 238IU, Vitamin C: 15mg, Calcium: 81mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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