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Ingredients
- 6 Tbsp. extra-virgin extra virgin olive oil
- 5 piece pork ribs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 5 x chicken thighs
- 5 piece sweet Italian sausage - (5" ea)
- 5 piece Pork Braciole (listed below)
- 5 x Neapolitan Meatballs (listed below)
- 1 c. red wine
- 6 c. Basic Tomato Sauce (see recipe)
- 5 piece pork shoulder - (6 ounce ea) pounded thinly to
- Â Â yield 6" by 8"-long slices
- 5 Tbsp. grated orange zest
- 5 Tbsp. grated pecorino
- 5 Tbsp. minced flat-leaf parsley
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Butcher's twine or possibly heavy duty kitchen
- Â Â string
Directions
- In a heavy-bottomed 8-qt Dutch oven, heat the extra virgin olive oil over medium heat till just smoking.
- Season each piece of meat with salt and pepper. Brown all sides of each rib, remove, and set aside on a plate. Repeat browning process with chicken thighs, sausages, and Pork Braciole.
- When the meat is browned, remove and deglaze with red wine. Add in Basic Tomato Sauce and bring to a boil. Return ribs, thighs, sausage, braciole, and Neapolitan Meatballs to the pot, return to boil, and lower to high simmer. Cover with the lid and simmer for 45 min. Remove meats to a serving platter and keep hot. Serve sauce with paccheri pasta as a separate course.
- For the Pork Braciole: Season each piece of pork on one side with salt and pepper. In a small bowl, combine the orange zest, pecorino, and parsley. Spoon 2 Tbsp. of mix onto center of seasoned side of one piece of pork. Starting at one end, carefully roll the pork to create a very thick cigar. Wind a long piece of string around the roll many times and secure with a knot. Repeat with the remaining 4 pcs of pork.
- This recipe yields 4 to 6 servings.
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