Recipe courtesy of Rocco DiSpirito

Sunday Ragu

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  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 8 servings
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For the brasciola:

8 slices cappicola

8 slices Parmigiano-Reggiano cheese

2 cloves minced garlic

2 tbs chopped fresh parsley

For the meatballs:

2 pounds ground beef

1 cup bread crumbs

1 teaspoon fresh oregano, chopped

1 tablespoon fresh basil, chopped

2 teaspoons chopped garlic

salt to taste

fresh ground pepper

6 eggs

1/2 cup water

1/2 cup grated Parmesan cheese

Oil, for frying

For the sausage:

3 pounds hot or mild Italian sausage

Oil, for frying

1 tablespoon olive oil

1/4 onion, chopped

1 (28-ounce) can crushed tomatoes

1 (28-ounce) can pureed tomatoes


  1. Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks. 
  2. In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned. 
  3. In a large saute pan, add oil and heat. Fry the sausage until evenly browned. 
  4. In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference.