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Epicurious
Gourmet

Sunday Ragù

By Gina Marie Miraglia Eriquez

4.8

(12)

Image may contain Animal Seafood Food Lobster Sea Life and Meatball
Sunday RagùJohn Valiant

This bottomless bowl of meat sauce is the stuff of dreams—the American Dream, in particular. In Italy, ragù would have been flavored with a small piece of pork, but because meat was so readily available in the United States, immigrants included beef braciole, meatballs, sweet and hot sausage, and pork shoulder and ribs. This dish requires hours on the stovetop to make the meat tender and juicy and the sauce thick and intense, but it's well worth waiting for.

Cooks' note:

Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).

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