Ragù with spuntature e salsicce
(Tomato sauce with ribs and sausage)
2 1/2 - 3 pounds Italian sausage (hot or sweet)
2-3 lbs. pork spare ribs
2 T. olive oil
1 large onion, minced
8 - 10 cloves of garlic, minced
2 carrots, minced
2 stalks of celery, minced
6 - 23 oz. cans imported Italian tomatoes
1 cup dry red wine
2 tsp. salt
1/4 tsp. black pepper
2 T. dried basil, plus fresh basil, if available
1/4 tsp. dried red pepper
about 3 dozen meatballs (recipe below)
Place the sausage in a pot and cook over medium flame until browned, and some of the fat has been rendered. Remove the sausages from the pot and set aside.
Place the ribs in the pot and brown them all around. Remove and set aside.
If there's a lot of fat in the pot remaining from the sausages and ribs, drain most of it, but leave a little for flavor. Add the olive oil to the pot. Finely mince the onion and garlic in a food processor and saute in the olive oil. Do the same with the carrot and celery. Cook the vegetables in the olive oil until softened.
Add the remaining ingredients and put the sausage back into the pot with the sauce. Add the spare ribs.
Add the fried meatballs to the sauce, if desired.
Cook everything together for at least two to three hours on a low flame, stirring periodically.
My mom's meatball recipe
I sometimes broil these, and they're good that way, but oh-so-much better when deep-fried.
2 1-2 - 3 pounds of ground meat (I use a mixture of pork, veal and beef)
about 1/3 of a large loaf of sturdy white Italian bread, preferably a day old
about 1 cup milk
2 eggs, lightly beaten
2/3 cup onion, finely chopped
3/4 cup grated parmesan cheese
1/4 cup minced parsley
1 t. salt
1/4 t. black pepper
oil for frying
Trim the crusts off the bread. Put the bread in a low temperature oven for a short while or leave it out for a few hours to dry out. Save the crusts to make bread crumbs for another recipe.
Tear the bread into chunks and place into a bowl with the milk. Let the bread soak for at least 15 minutes or until it has absorbed the milk and softened. Squeeze as much milk as possible from the bread and discard the milk (or give to the cat). Squish the bread pieces with your fingers into a bowl with the ground meats until there are no big lumps. Add the remaining ingredients and blend well with your hands. Shape into round balls. Fry in a heavy pan with ample oil, or if you want to be healthier, place on a baking sheet or broiling pan and broil or bake at high heat (450 - 500), watching carefully so they don't burn. When they have a nice brown crust, turn them over and brown on the other side. Drain off the grease and add the meatballs to the sauce.
1 cup cornmeal
2 cups milk
2 cups water (or use all water and eliminate the milk)
salt, to taste
a couple of pats of butter
grated parmesan cheese, as desired
Pour the cornmeal and the milk and water into a heavy-bottomed pan. Stir over a low to medium high heat for about 30-45 minutes or until the mixture looks creamy. Add salt and taste the polenta. It will taste "raw" if it needs more cooking and may still have some grittiness. In that case, cook longer. If it becomes too thick, add more liquid. When it's done to your liking, turn off the heat, add a couple of pats of butter and parmesan cheese, as desired.
Slow Cooker Polenta - - Michele Scicolone, "The Italian Slow Cooker" (Houghton Mifflin Harcourt 2010)
1 cup coarsely ground cornmeal, preferably stone-ground
1½ teaspoons salt
5 cups water (or half water and half broth)
Additional water, milk, broth or cream, optional
In a large slow cooker, stir together the cornmeal, salt and water. Cover and cook on high for 2 hours. Stir the polenta. If it seems too thick, add a little extra liquid. Cook for 30-60 minutes more, until thick and creamy. Serve hot.
Almost no-stir Polenta
From America's Test Kitchen
Why this recipe works:
If you don’t stir polenta almost constantly, it forms intractable lumps. We wanted creamy, smooth polenta with rich corn flavor, but we wanted to find a way around the fussy process.
The prospect of stirring continuously for an hour made our arms ache, so we set out to find a way to give the water a head start on penetrating the cornmeal (we prefer the soft texture and nutty flavor of degerminated cornmeal in polenta). Our research led us to consider the similarities between cooking dried beans and dried corn. With beans, water has to penetrate the hard outer skin to gelatinize the starch within. In a corn kernel, the water has to penetrate the endosperm. To soften bean skins and speed up cooking, baking soda is sometimes added to the cooking liquid. Sure enough, a pinch was all it took to cut the cooking time in half without affecting the texture or flavor. Baking soda also helped the granules break down and release their starch in a uniform way, so we could virtually eliminate the stirring if we covered the pot and adjusted the heat to low. Parmesan cheese and butter stirred in at the last minute finishes our polenta, which is satisfying and rich.
Coarse-ground degerminated cornmeal such as yellow grits (with grains the size of couscous) works best in this recipe. Avoid instant and quick-cooking products, as well as whole-grain, stone-ground, and regular cornmeal. Do not omit the baking soda—it reduces the cooking time and makes for a creamier polenta. The polenta should do little more than release wisps of steam. If it bubbles or sputters even slightly after the first 10 minutes, the heat is too high and you may need a flame tamer, available at most kitchen supply stores. Alternatively, fashion your own from a ring of foil. For a main course, serve the polenta with a topping or with a wedge of rich cheese or a meat sauce. Served plain, the polenta makes a great accompaniment to stews and braises.
7 1/2 cups water (I like to use a combination of milk and water - proportions are up to you.)
1 1/2 teaspoons table salt
pinch baking soda
1 1/2 cups coarse-ground cornmeal
2 tablespoons unsalted butter
4 ounces good-quality Parmesan cheese , grated (about 2 cups), plus extra for serving
ground black pepper