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Italian Ragu with Meatballs and Sausage Recipe

Italian Ragu with Meatballs and Sausage

Recipe courtesy Michael Lomonaco

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on September 25, 2011

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    terrific- I added a diced green pepper to the sauce and sauteed it all with the onions. I also changed the meat mixture on the meatballs to be 1/3 ground pork, 1/3 ground veal, and 1/3 ground angus beef. I did end up letting the meatballs simmer longer than the one hour due to the fact that my guests were delayed and I would say that they were not as moist as they could be so next time I will try to be sure to stick to the one hour recommendation

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  • on March 20, 2011

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    Any Recipe by Chef Lomonaco, I will prepare. A Lovely Gentleman. Remember years ago on Epicurious@Parents Home. Every Dish Made Tasted Delicious.If Veal Puts One Off, Extend w/Beef or Pork Tenderloin~ Ground.Quite Lean By the Way.Divine Recipe.Please give It a Go.

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  • on March 08, 2006

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    nmnm,j,

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