Sunday Ragù

PreparationMake tomato sauce: Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth. Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute. Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf. Make braciole while sauce simmers: Stir together garlic, parsley, cheese, and pancetta. Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole. Make meatballs: Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure. Cook meats: Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan. Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole. Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan. Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan. Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.) Finish ragù: Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours. Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce. Cooks' note:Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).

PreparationMake tomato sauce: Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth. Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute. Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf. Make braciole while sauce simmers: Stir together garlic, parsley, cheese, and pancetta. Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole. Make meatballs: Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure. Cook meats: Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan. Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole. Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan. Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan. Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.) Finish ragù: Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours. Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce. Cooks' note:Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).