Traditional Italian Sauce
- 1/2 cup plus 2 teaspoons extra-virgin olive oil
- 1 medium onion, peeled and halved
- 1/4 pound piece spiced pancetta
- 10 cloves garlic (5 pressed, 2 finely chopped, 3 cracked)
- Coarse salt and freshly ground black pepper
- 3 thirty-five-ounce cans plum tomatoes, pureed in a blender
- 1 twenty-eight-ounce can tomato puree
- 6 large fresh basil leaves
- 2 medium lean beef cutlets (about 9 ounces each)
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 2 teaspoons freshly grated Pecorino Romano cheese, plus more for garnish
- 4 to 5 links sweet pork sausage with fennel (about 3/4 pound)
- 4 pork spare ribs (about 3/4 pound)
- 1/2 cup white wine
- Meatballs With Eleanora Meatballs with Eleanora
- 1 pound pasta, such as ziti, penne, or pennoni
In a large saucepan, heat 1/4 cup oil over medium heat. Add onion, pancetta, pressed garlic, and salt; saute; 2 minutes. Stir in pureed tomatoes, tomato puree, and basil. Bring to a simmer, and cook for 45 minutes. Remove and discard onion halves.
Place beef cutlets on work surface. Sprinkle each piece with 2 teaspoons olive oil, 1 clove finely chopped garlic, 1 teaspoon parsley, and 1 teaspoon cheese. Season with salt and pepper. Roll beef, and tie with kitchen twine.
Heat remaining 1/4 cup oil in a large cast-iron skillet over medium heat. Add cracked garlic, and cook for 2 minutes. Place rolled beef, sausage, and spare ribs in skillet and cook until golden brown, 8 to 10 minutes. Add wine, and cook for 2 minutes. Remove browned meat from pan, and add to sauce along with meatballs.
Add 2 cups water, and return to a simmer. Cook, stirring frequently, over medium heat for 1 hour and 15 minutes.
Just before sauce is finished bring a large pot of salted water to a boil. Add pasta, and cook until al dente, following package instructions. Drain, and transfer to a large serving platter. Stir sauce to combine, and ladle sauce over pasta. Serve meats on a separate platter. Sprinkle cheese over pasta and meats.