1Prep the tomatoes by running them through a food mill to create a puree like a pasata.
2Prep the tomatoes by running them through a food mill to create a puree like a pasata.
3Prep the tomatoes by running them through a food mill to create a puree like a pasata.
4Clean out the tomato can with water and add that water to the pureed tomatoes to compensate for evaporation during cooking.
5Clean out the tomato can with water and add that water to the pureed tomatoes to compensate for evaporation during cooking.
6Clean out the tomato can with water and add that water to the pureed tomatoes to compensate for evaporation during cooking.
7Combine the pureed tomatoes with garlic, basil stem, and olive oil in a large cooking vessel like a 10-quart rondo or stockpot.
8Combine the pureed tomatoes with garlic, basil stem, and olive oil in a large cooking vessel like a 10-quart rondo or stockpot.
9Combine the pureed tomatoes with garlic, basil stem, and olive oil in a large cooking vessel like a 10-quart rondo or stockpot.
10Place the sauce on the stove and bring it up to temperature while preparing the meats.
11Place the sauce on the stove and bring it up to temperature while preparing the meats.
12Place the sauce on the stove and bring it up to temperature while preparing the meats.
13Season bone-in English cut short ribs on all sides.
14Season bone-in English cut short ribs on all sides.
15Season bone-in English cut short ribs on all sides.
16Add olive oil to a pan on medium to medium-high heat and sear the short ribs until a nice crust develops on all sides.
17Add olive oil to a pan on medium to medium-high heat and sear the short ribs until a nice crust develops on all sides.
18Add olive oil to a pan on medium to medium-high heat and sear the short ribs until a nice crust develops on all sides.
19Transfer the browned short ribs directly into the tomato sauce.
20Transfer the browned short ribs directly into the tomato sauce.
21Transfer the browned short ribs directly into the tomato sauce.
22Drain excess fat from the pan, add a splash of white wine to deglaze, and then add the deglazed liquid to the tomato sauce.
23Drain excess fat from the pan, add a splash of white wine to deglaze, and then add the deglazed liquid to the tomato sauce.
24Drain excess fat from the pan, add a splash of white wine to deglaze, and then add the deglazed liquid to the tomato sauce.
25Stir the sauce occasionally while it cooks to prevent sticking to the bottom of the pan, adding water if it gets too thick.
26Stir the sauce occasionally while it cooks to prevent sticking to the bottom of the pan, adding water if it gets too thick.
27Stir the sauce occasionally while it cooks to prevent sticking to the bottom of the pan, adding water if it gets too thick.
28Cook the short ribs covered in the sauce for about four to five hours until they are well on their way to being tender.
29Cook the short ribs covered in the sauce for about four to five hours until they are well on their way to being tender.
30Cook the short ribs covered in the sauce for about four to five hours until they are well on their way to being tender.
31Sear sausages on all sides until nicely browned.
32Sear sausages on all sides until nicely browned.
33Sear sausages on all sides until nicely browned.
34Transfer the browned sausages into the sauce.
35Transfer the browned sausages into the sauce.
36Transfer the browned sausages into the sauce.
37Drain any excess fat from the pan, deglaze with white wine or water, and add the liquid to the pot of sauce.
38Drain any excess fat from the pan, deglaze with white wine or water, and add the liquid to the pot of sauce.
39Drain any excess fat from the pan, deglaze with white wine or water, and add the liquid to the pot of sauce.
40Cook the sausages in the sauce for about an hour.
41Cook the sausages in the sauce for about an hour.
42Cook the sausages in the sauce for about an hour.
43Prepare the meatball mix by combining ground veal and ground beef with two eggs, mixing with fingertips until the egg coats the meat.
44Prepare the meatball mix by combining ground veal and ground beef with two eggs, mixing with fingertips until the egg coats the meat.
45Prepare the meatball mix by combining ground veal and ground beef with two eggs, mixing with fingertips until the egg coats the meat.
46In a separate bowl, whip two cups of ricotta with two tablespoons of olive oil and sea salt using an immersion blender until creamy.
47In a separate bowl, whip two cups of ricotta with two tablespoons of olive oil and sea salt using an immersion blender until creamy.
48In a separate bowl, whip two cups of ricotta with two tablespoons of olive oil and sea salt using an immersion blender until creamy.
49Take about a half cup of the whipped ricotta and add it to a bowl with tomato sauce, Pecorino Romano cheese, grated garlic, breadcrumbs, chopped parsley, salt, and black pepper, then mix well.
50Take about a half cup of the whipped ricotta and add it to a bowl with tomato sauce, Pecorino Romano cheese, grated garlic, breadcrumbs, chopped parsley, salt, and black pepper, then mix well.
51Take about a half cup of the whipped ricotta and add it to a bowl with tomato sauce, Pecorino Romano cheese, grated garlic, breadcrumbs, chopped parsley, salt, and black pepper, then mix well.
52Add the ricotta mixture to the meat mixture and combine with your hands, adding more Pecorino cheese and breadcrumbs if the mixture is too loose.
53Add the ricotta mixture to the meat mixture and combine with your hands, adding more Pecorino cheese and breadcrumbs if the mixture is too loose.
54Add the ricotta mixture to the meat mixture and combine with your hands, adding more Pecorino cheese and breadcrumbs if the mixture is too loose.
55Scoop and roll the meatball mixture into two and a half to three-ounce balls.
56Scoop and roll the meatball mixture into two and a half to three-ounce balls.
57Scoop and roll the meatball mixture into two and a half to three-ounce balls.
58Let the meatballs chill for 30 minutes.
59Let the meatballs chill for 30 minutes.
60Let the meatballs chill for 30 minutes.
61Prepare the remaining whipped ricotta for garnish by putting it into a piping bag or Ziploc bag.
62Prepare the remaining whipped ricotta for garnish by putting it into a piping bag or Ziploc bag.
63Prepare the remaining whipped ricotta for garnish by putting it into a piping bag or Ziploc bag.
64Pick basil leaves and get them ready for frying.
65Pick basil leaves and get them ready for frying.
66Pick basil leaves and get them ready for frying.
67Heat a good amount of olive oil in a pan, and once hot, deep fry the basil leaves until they turn a glassy forest green, then immediately remove them from the oil.
68Heat a good amount of olive oil in a pan, and once hot, deep fry the basil leaves until they turn a glassy forest green, then immediately remove them from the oil.
69Heat a good amount of olive oil in a pan, and once hot, deep fry the basil leaves until they turn a glassy forest green, then immediately remove them from the oil.
70Add the meatballs to the hot oil and sear them on all sides until nicely browned.
71Add the meatballs to the hot oil and sear them on all sides until nicely browned.
72Add the meatballs to the hot oil and sear them on all sides until nicely browned.
73Transfer the browned meatballs into the sauce.
74Transfer the browned meatballs into the sauce.
75Transfer the browned meatballs into the sauce.
76Cook the meatballs in the sauce for a minimum of 30 minutes.
77Cook the meatballs in the sauce for a minimum of 30 minutes.
78Cook the meatballs in the sauce for a minimum of 30 minutes.
79Occasionally check the consistency of the sauce and add water if it becomes too thick.
80Occasionally check the consistency of the sauce and add water if it becomes too thick.
81Occasionally check the consistency of the sauce and add water if it becomes too thick.
82When the short ribs start to fall apart and the sauce is nearly done, add salt to a pot of boiling water and cook the pasta (e.g., mezzi rigatoni) for about 10 minutes.
83When the short ribs start to fall apart and the sauce is nearly done, add salt to a pot of boiling water and cook the pasta (e.g., mezzi rigatoni) for about 10 minutes.
84When the short ribs start to fall apart and the sauce is nearly done, add salt to a pot of boiling water and cook the pasta (e.g., mezzi rigatoni) for about 10 minutes.
85Save some pasta water aside in case the sauce over-reduces.
86Save some pasta water aside in case the sauce over-reduces.
87Save some pasta water aside in case the sauce over-reduces.
88Drain the pasta after 10 minutes, then transfer some sauce to a saucier on medium heat, add the pasta, and meld for the final two minutes to finish cooking.
89Drain the pasta after 10 minutes, then transfer some sauce to a saucier on medium heat, add the pasta, and meld for the final two minutes to finish cooking.
90Drain the pasta after 10 minutes, then transfer some sauce to a saucier on medium heat, add the pasta, and meld for the final two minutes to finish cooking.
91Plate the pasta in a bowl with a generous amount of sauce on top.
92Plate the pasta in a bowl with a generous amount of sauce on top.
93Plate the pasta in a bowl with a generous amount of sauce on top.
94Plate the meats (sausages, meatballs, short ribs) in a separate bowl with a little sauce on top.
95Plate the meats (sausages, meatballs, short ribs) in a separate bowl with a little sauce on top.
96Plate the meats (sausages, meatballs, short ribs) in a separate bowl with a little sauce on top.
97Pipe dollops of whipped ricotta throughout the pasta and meats.
98Pipe dollops of whipped ricotta throughout the pasta and meats.
99Pipe dollops of whipped ricotta throughout the pasta and meats.
100Garnish with Parmesan cheese and crumpled fried basil.
101Garnish with Parmesan cheese and crumpled fried basil.
102Garnish with Parmesan cheese and crumpled fried basil.