Neapolitan Ragu

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Agree that all too often the written recipes do not match what the chef does. No one who knows anything about Italian ragu would leave garlic out of the vegetables that go into the ragu base. (And I add a tablespoon of dried oregano before the tomatoes go in. And Tyler browned the ribs in the oven before adding them to the sauce. And no, this recipe won't fit in a 5 qt dutch oven. You need a big brazier. Or any good big pan with a tight fitting lid and a thick bottom. A recipe for 8 to 10 at least. But it's a great interpretation of a classic Neapolitan ragu by a very talented and inspiring chef. Bravo, Tyler!

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I didn't have all of the meat available so I made extra meatballs and added in some of the herbs required to season the pork. It turned out FANTASTIC!! I will be saving this recipe and making it again and again.

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This is a great Sunday recipe - I seasoned it more to taste and it turned out great, but it is ALOT of Meat - I suggest cutting the amount of meat in half. My family loved it.

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Meatballs were very plain and most fell apart during cooking. Too much volume (as others warned here even though I cut back on meatboall amount. Taste was plain. Not worth the effort.

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I have made this recipe multiple times. It's always great, but I do some things different...I don't add the ribs, usually just the meatballs and either pork shoulder or butt. I do not brown the meatballs in my dutch oven, I line a half sheet pan with parchment paper and brown them in the oven on broil while the pork is searing. I also use an immersion blender instead of my food processor at the end of cooking...much easier. I also serve it with a fresh loaf of Italian bread instead of Spaghetti sometimes. For those who find the recipe difficult or time consuming, I suggest having everything prepped before you start and it will go smoother. You can even make your meatballs ahead of time and refrigerate them.

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We had this dinner the other night and all my boys said its a keeper! You really need to make sure you get all your ingredients prepped and ready otherwise it can get away from you. I had to add some time on the braising end, but well worth it! Keep them coming, Tyler!!

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Sorry Tyler - I am a big fan but this recipe is not the Ultimate Sunday Gravy. The sauce was very bland and the total prep for the meal was very time consuming. Just in case you are thinking of making this dish, try Rachael Ray's Sunday Gravy recipe. The red sauce is excellent and it only takes about 40 minutes for the enitre meal. This recipe is a flop!!!!!!!!!!!!

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We are really sorry Tyler. You are one of our favorite chefs, but this one was a flop. We are certain the preparation was exact, but the time and expense vesus the result is nowhere close. :(

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I've made this several times and love it. Truly Italian and perfect for a Sunday meal with a very large family.

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I made this tonight for my husband and I. Even after I cut the recipe in half it was still A LOT! BUT very very good. And we have left overs for tomorrow! I had a lot of the stuff on hand so it wasn't that expensive. This was defiantly a SUNDAY recipe! Not something you'll want to make on a week night. But if you enjoy cooking, you'll like preparing this recipe. I just made the meatballs a couple of hours before starting it all. That made it easy and I chopped everything up and portioned everything out before starting the recipe so I could just go along with the recipe smoothly and not be scrambling to chop something up while sauteing something else and reading the instructions of the recipe. VERY yummy recipe! Beautiful presentation! ALSO FYI The recipe does not call for garlic in for the sauce. It does for the meatballs, BUT when I watched the show Tyler put garlic in both! He roughly chopped up about 3 or 4 cloves of garlic and added it when he added the carrots, celery, onions, and herbs. Food Network really needs to pay attention to how the Chef actually does it and write the recipe correctly! I have DVR'd a lot of episodes of this and other chefs and then got the recipes off this website and probably 60% of the time a least SOMETHING is incorrect or missing something when I compare it to the actual show. I wish they hired me to do that, I would write word for word what the Chef does! Anywhooo........Good recipe!