Here's the recipe I used: (although I also added 2 chipotles from
Penzey's to the sauce) and I made fresh spaghetti.
INGREDIENTS
Sauce
2 tablespoons olive oil
1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib
sections
Table salt and ground black pepper
1 pound hot Italian sausage links
2 medium onions , chopped fine (about 2 cups)
1 1/4 teaspoons dried oregano
3 tablespoons tomato paste
4 medium garlic cloves , minced or pressed through garlic press
(about 4 teaspoons)
2 (28-ounce) cans crushed tomatoes (see note)
2/3 cup beef broth
1/4 cup chopped fresh basil leaves
Meatballs
2 slices hearty white sandwich bread , crusts removed and bread
cut into 1/2-inch cubes
1/2 cup buttermilk (see note)
1/4 cup fresh parsley leaves , chopped
2 medium garlic cloves , minced or pressed through garlic press
(about 2 teaspoons)
1 large egg yolk
1/2 teaspoon table salt
1/4 teaspoon crushed red pepper flakes
1 pound meatloaf mix (see note)
2 ounces thinly sliced prosciutto , chopped fine
1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
1/2 cup olive oil
Pasta
1 1/2 pounds spaghetti or linguine
2 tablespoons table salt
Grated Parmesan cheese for serving
INSTRUCTIONS
1. FOR THE SAUCE: Adjust oven rack to lower- middle position and heat
oven to 325 degrees. Heat oil in large Dutch oven over medium-high
heat until just smoking. Pat ribs dry with paper towels and season
with salt and pepper. Add half of ribs to pot and brown on both sides,
5 to 7 minutes total. Transfer ribs to large plate and brown remaining
ribs. After transferring second batch of ribs to plate, brown sausages
on all sides, 5 to 7 minutes total. Transfer sausages to plate with
ribs.
2. Reduce heat to medium, add onions and oregano; cook, stirring
occasionally, until beginning to brown, about 5 minutes. Add tomato
paste and cook, stirring constantly, until very dark, about 3 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Add crushed
tomatoes and broth, scraping up any browned bits. Return ribs and
sausage to pot; bring to simmer, cover, and transfer to oven. Cook
until ribs are tender, about 2? hours.
3. FOR THE MEATBALLS: Meanwhile, combine bread cubes, buttermilk,
parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl
and mash with fork until no bread chunks remain. Add meatloaf mix,
prosciutto, and cheese to bread mixture; mix with hands until
thoroughly combined. Divide mixture into 12 pieces; roll into balls,
transfer to plate, cover with plastic, and refrigerate until ready to
use.
4. When sauce is 30 minutes from being done, heat oil in large
nonstick skillet over medium-high heat until shimmering. Add meatballs
and cook until well browned all over, 5 to 7 minutes. Transfer
meatballs to paper towel-lined plate to drain briefly. Remove sauce
from oven and skim fat from top with large spoon. Transfer browned
meatballs to sauce and gently submerge. Cover, return pot to oven, and
continue cooking until meatballs are just cooked through, about 15
minutes.
5. Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and
salt and cook until al dente. Reserve ? cup cooking water; drain pasta
and transfer back to cooking pot.
6. TO SERVE: Using tongs, transfer meatballs, ribs, and sausage to
serving platter and cut sausages in half. Stir basil into sauce and
adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and
reserved pasta cooking water so that sauce lightly coats pasta. Serve
pasta, passing remaining sauce and meat platter separately.
-goro-
