Ragu With Pork Ribs Sausage And Pancetta Recipes
RAGú NAPOLETANO (NEAPOLITAN-STYLE ITALIAN MEAT SAUCE WITH PORK, BEEF, AND SAUSAGE) RECIPE
If you were to pick a president and el tigre numero uno of the ragù world, it'd be ragù Napoletano, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions, garlic, basil, and plenty of good Southern Italian olive oil. It's the precursor to Italian-American Sunday gravy: just add some meatballs, serve it with spaghetti, and you're there. It's also the perfect dish for a lazy Sunday with family or friends at home.
Provided by J. Kenji López-Alt
Categories Mains Sausage Soups and Stews Sauce
Time 4h
Yield 10
Number Of Ingredients 15
Steps:
- To serve, cook pasta in a pot of boiling salted water until just shy of al dente (about 1 minute for fresh pasta or 1 minute short of recommended cooking time for dried pasta). Drain, reserving about 1 cup of starchy pasta water. Return pasta to the pot you just cooked it in and add half of ragù, half of pasta cooking water, and a handful of grated cheese. Cook over high eat, stirring until the sauce emulsifies with the pasta water and clings to the pasta, adding more pasta water if necessary. Serve immediately, passing additional sauce, cheese, and remaining fresh basil at the table.
Nutrition Facts : Calories 882 kcal, Carbohydrate 52 g, Cholesterol 179 mg, Fiber 4 g, Protein 54 g, SaturatedFat 14 g, Sodium 583 mg, Sugar 7 g, Fat 50 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
BRAISED PORK RIBS AND ITALIAN SAUSAGE
Steps:
- Preheat oven to 350 degrees F.
- In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides.
- Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste.
- Simmer on low to medium heat, covered, for another 1 1/2 hours.
- Serve over pasta, and garnish with pancetta, green onions and Parmesan.
RAGU WITH PORK RIBS, SAUSAGE AND PANCETTA RECIPE
They call me Pork Boy, and as far as I'm concerned, the Year of the Pig couldn't have come at a better time. At long last, after decades of abuse, my favorite meat is once again getting a little love.I come by my nickname honestly. It's a rare week that goes by at my house when I don't fix pork in some form or another. In fact, I'll bet if you added it all up, I probably cook as much pork as I do all other meats combined.No meat offers a cook more than pork does. Beef and lamb have force of personality; pork has depth and subtlety. It offers a variety of flavors and textures. You can roast it, stew it, grill it or fry it. It has been the foundation of cuisines as diverse as Mexican, Italian and Chinese.One of the best restaurant meals I had last year was a suckling pig feast at Triumphal Palace, the fine Chinese restaurant in Alhambra in the San Gabriel Valley. Um, actually, make that two of the best meals -- the first was so good I went back and did it again.It seems that you can't turn around these days without bumping into a charcuterie platter, and what are prosciutto, salumi and Serrano ham but the pig's leap toward immortality?Then there are carnitas -- perfectly fried (in lard, of course) so they're crisp on the outside and creamy inside. And what about barbecue ribs, slow-smoked so long that the meat is firm and a little chewy but still pulls cleanly away from the bone?And surely it's occurred to someone besides me that pork belly -- usually braised until it's silky and then browned to a delicious crunch -- seems to be the new foie gras. The dish is everywhere, so ubiquitous that chefs may be in danger of loving it to death. Wait till they discover the chewy goodness of trotters!Pork is a boon to home cooks too, because you can do so many things with it. With pork in the refrigerator, a great dinner is never far away. Here are just a few of the ways I've most enjoyed pork in the last couple of months:For Christmas dinner I brined a crown roast in spiced apple cider and filled the inside of the crown with wild rice spiked with dried fruit. It was regal, particularly when served with the old Chateau Margaux a generous friend brought.Another grand holiday dinner at a friend's house featured a wonderful arista -- a rack of pork generously dusted with fennel pollen, then roasted. Still another starred a moist porchetta baked on a thick bed of fennel and other vegetables.One of my favorite party dishes is a big picnic shoulder, roasted low and slow until the meat is moist, then finished with a blaze to crisp the skin to crackling. For less than $1 a pound, you can feed an army.Thick-cut pork chops are perfect for the grill pan. Sear them on both sides, then reduce the heat and cover them to cook through. All you need is a vegetable -- last week my choice was sauteed kale -- and you have a wonderful weeknight dinner that's prepared in about half an hour.A couple of nights later I pounded thin-cut chops flat until they were nearly wide enough to fill a small plate. Then I dredged them lightly in flour, an egg wash and finally fresh bread crumbs before frying them until they were shining and golden (in butter, of course, or maybe butter cut with vegetable oil). I topped these with an arugula salad spiked with a tart lemon juice dressing.I've made three or four ragus. Pork braises well if you start with a nice fatty cut, like the butt, shoulder or country ribs (these come from the blade end of the loin near the shoulder; they're meatier but a little tougher than those farther back).Stew them in a tomato sauce, or go for something German by cooking it in white wine, with cabbage and caraway. Simmer cubes of pork butt in a red chile broth until the meat is falling apart, and then stir in cooked hominy for an amazing pozole.Pork loves to be cooked with its own kind, so the more different cuts you add to a braise, the better -- prosciutto, pancetta, salt pork, salumi, fresh sausage, bacon (say them loud, it's like music playing!) -- they'll all add their own particular savor.Still, even with all of those wonderful possibilities, it hasn't been easy being a pork lover during the last couple of decades. In the first place, so much of the pork we get just isn't very good. It's lean and pale, and if mishandled it winds up virtually flavorless and so dry it has the texture of shoe soles.To try to correct that, the big pork producers have taken to selling meat that is already brined in a salt and phosphate bath. This may keep the meat moist, but it makes it oddly rubbery and slippery, almost like badly cooked octopus. It is an abomination.And you don't have to look very far to find horror stories about how pigs are raised. If the term "manure lagoon" doesn't spoil your appetite, nothing will.Fortunately, things are beginning to turn around.What happened to modern pork is a simple combination of diet and economics.Pork gets a makeoverTHE diet part came first. Until World War II, fatty pork was valued because lard was one of the most common cooking fats. But with the introduction of vegetable oil, lard became expendable. And, as vegetable oil manufacturers emphasized in their advertisements, pigs are, well, big-boned, and who wants to look like that? (This despite the fact that lard has the same number of calories as vegetable oil and half the saturated fat of butter. Oh, calumny!)Pork producers responded by putting their swine on a diet and breeding for leaner meat. The thickness of the back fat in slaughtered hogs was cut almost in half between 1927 and 1971, and it has gone down from there.Porcine "improvement" did not stop there. Compared with 40 years ago, each sow today produces 50% bigger litters, according to a study in the journal Advances in Pork Production, and pigs need one-third less food to produce one-third more lean meat (and are ready for slaughter at a far younger age -- hence pork's turn from pink to pale). Welcome to "the other white meat."The economics of the pork industry have changed just as dramatically. From 1980 to 2002, the number of pig farmers in the United States plummeted from 65,000 to 10,000 and the number of hogs on the average farm jumped from 200 to 1,400. Today, only four big companies handle 65% of all the pork sold in the country.But as small farmers became pressed to find ways to stay in business, some turned to producing the kinds of pork that the big guys were ignoring.In most cases, this falls into two overlapping categories: pork that tastes good and pork that is raised in a way that makes you feel good about buying it (without antibiotics or growth promoters, on organic feed, and humanely raised and slaughtered).These porky pioneers have become wildly successful. Despite the fact that specialty pork usually costs two or three times as much as its conventional competition, niche sales are increasing so fast that the biggest problem today is finding enough farmers who can raise the stuff.Bay Area gourmet meat supplier Niman Ranch, which specializes in high-quality, humanely grown products, estimates that sales at the Iowa-based pork branch it founded in 1998 are growing by more than 40% a year.The number of American-bred black Berkshire pigs, famous for their tenderness and flavor, has gone up by more than 400% in the last decade. Ironically, though the breed is British and they're raised in America, you'll probably find them sold only under their Japanese name: Kurobuta (which means "black pig").An expanding nicheINDEED, a recent study found 35 to 40 niche pork marketing efforts in Iowa alone. It has gotten so big that even the National Pork Board, which represents the industry's giants, has started its own niche pork campaign.The movement has even penetrated fast food. A significant part of Niman Ranch's pork goes to McDonald's, for use in their Chipotle restaurants. And British food giant Compass Group also has announced that it is switching over to pork raised without antibiotics.As quickly as this part of the pork market is growing, it is still a minuscule part of the big pig picture. And, particularly because it is so expensive relative to commercial pork, it is still hard to find at markets.Vicente Foods in Brentwood carries Kurobuta pork, as do the Marukai and Mitsuwa chains of Japanese markets (see related story).But even if you can't find these new types of pork, there's no reason you can't still enjoy the pig. You'll just have to choose fattier cuts or cook it more carefully.With chops and other lean cuts, it's best to brine them first. This seasons the meat and helps it hold moisture during the cooking process.The simplest brine is just water and salt (I like a ratio of two-thirds-cup salt per gallon of water). But for Christmas, I wanted to add other flavors, particularly apple cider. So I played with brines using four different proportions of cider in the liquid.To my taste, half-cider was just a little too apple-y; it overpowered the pork flavor. But I really liked the mixture with one-third cider, which really brought out the pork flavor in addition to adding a subtle sweetness.The brine works as well for a chop as it does for the full crown roast, and so does the wild rice stuffing -- just serve it alongside.Another approach to cooking pork is to concentrate on the cuts that are naturally fatty -- the butt and shoulder and the country ribs. These are wonderful for braising, particularly in ragus.The Italian term refers to something between a sauce and a stew. The concept is almost infinitely flexible, but I like the technique described by Jeanne Carola Francesconi in her classic book "La Cucina Napoletana."Rather than following a typical stew technique -- browning the meat and then simmering it -- Francesconi simmers the meat in red wine, onions and pancetta until the wine almost cooks away. Then she browns tomato paste in the bottom of the pan, adds some chopped tomatoes and simmers the meat more, with some crumbled sausage.The final result doesn't taste like any one ingredient but rather like some alchemical mixture of everything in the pot plus all of the simmering time. I served it on a bowl of golden polenta dusted with grated Parmigiano-Reggiano -- the whole thing looked like a giant harvest moon rising above a burnt sienna landscape.And, of course, you can always go with pork belly, the inexpensive cut that is smoked to make bacon. It is a staple at Asian markets. In Japanese groceries, in fact, you can find it thinly sliced, which is not only good for sukiyaki and shabu-shabu but also for grilling. At the marvelous Gardena yakitori restaurant Shin-Sen-Gumi, they wrap thinly sliced pork belly around a piece of shiso leaf, thread it on a skewer, then grill it until the pork is crisp and sizzling. This practically explodes with flavor.Choose a chunk that looks like it's about half lean, and you can roast it just as you would any other cut.I like the way Corinne Trang treats pork belly in her book "Essentials of Asian Cuisine," marinating it in soy and five-spice powder, then roasting it on a rack in a hot oven. The fat renders as it cooks, keeping the meat moist, and the rind crisps to an almost glass-like texture. The five-spice powder lends a subtly Chinese perfume to the meat, but not overpoweringly so.In fact, for a picnic before a concert the other weekend, I prepared pork belly this way. Then I sliced it thin and mounded it on a hollowed-out baguette that I had smeared with good, hot mustard. I scattered some sliced cornichons across the top and we were set. Or almost.Because that still wasn't quite enough pork for me, I spooned some leftover meaty ragu into another baguette, topped it with sliced mozzarella and baked it in a hot oven until the cheese melted and began to brown.Dinner was a regular pork-a-palooza, and the Year of the Pig was off to a most auspicious start.
Provided by Russ Parsons
Categories MAINS
Time 4h45m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- If the pork is on the bone, cut it into pieces. If it is boneless, cut into large chunks (about 1 1/2 inches) that are about the same size. Season the pork all over with salt and pepper to taste and parsley.
- In a meat grinder or food processor, chop together the onions, garlic and pancetta until they are finely minced but not pasty.
- Heat the olive oil in a large casserole, preferably earthenware or cast iron, over low heat. Add the pancetta mixture and stir to combine. Scatter the pork pieces over the pancetta mixture, cover and cook very slowly. After about 30 minutes, give the mixture a stir, replace the lid and continue cooking until the onions have begun to color, about 30 minutes more. The meat won't brown.
- Add the red wine and increase the heat so the liquid just comes to a simmer. Cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 2 hours.
- Raise the heat to medium, add the tomato paste, half at a time, and cook, stirring constantly, until the paste mixes in and becomes dark brown. Season to taste with salt.
- Add the chopped tomatoes and one-fourth cup water, reduce heat to low, cover and cook another hour, stirring occasionally and adding water from time to time to keep the sauce somewhat liquid. Keep an eye on it; if the sauce gets too thick, it will tend to scorch toward the center of the pan. Just add a little more water and keep cooking. You may add as much as three-fourths cup in all, depending on the heat.
- When the pork is tender enough that it starts to shred when stirred, after about 30 minutes, add the sausage and continue cooking the sauce for another 30 minutes or more. Season with salt and pepper to taste. The sauce should be very dark red, shiny and thick, almost sticky. If the meat has slipped from the bones, remove the bones before serving.
ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY
Here's what you need: olive oil, butter, medium onion, large carrot, celery, pancetta, lean beef, lean pork, red wine, double concentrated tomato puree, chicken stock, tagliatelle, parmesan cheese
Provided by chloe morgan
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
- Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
- Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
- In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
- Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
- Cook desired pasta and toss in the bolognese.
- Top with parmesan cheese and serve.
- Enjoy!
Nutrition Facts : Calories 1235 calories, Carbohydrate 121 grams, Fat 64 grams, Fiber 4 grams, Protein 36 grams, Sugar 11 grams
RAGù WITH PORK RIBS, SAUSAGE AND PANCETTA
Found this in Food & Drink - a weekly guide to enjoying eating from Tribune. We have one more winter blast coming & country-style ribs are on sale! Mmm...good! Serve over polenta or pasta. The technique for this recipe is adapted from the classic "La Cucina Napoletana" by Jeanne Carola Francesconi.
Provided by Busters friend
Categories Pork
Time 4h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- If the pork is on the bone, cut it into pieces. If it is boneless, cut into large chunks (about 1 1/2 inches) that are about the same size. Season the pork all over with salt and pepper to taste. Toss with parsley.
- Chop together the onions, garlic and pancetta until they are finely minced but not pasty. May use a meat grinder or food processor.
- Heat the olive oil in a large casserole, preferably earthenware or cast iron, over low heat. Add the pancetta mixture and stir to combine. Scatter the pork pieces over the pancetta mixture, cover and cook very slowly. After about 30 minutes, give the mixture a stir, replace the lid and continue cooking until the onions have begun to color, about 30 minutes more. The meat won't brown.
- Add the red wine and increase the heat so the liquid just comes to a simmer. Cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 2 hours.
- Raise the heat to medium, add the tomato paste, half at a time, and cook, stirring constantly, until the paste mixes in and becomes dark brown. Season to taste with salt.
- Add the chopped tomatoes and one-fourth cup water, reduce heat to low, cover and cook another hour, stirring occasionally and adding water from time to time to keep the sauce somewhat liquid. Keep an eye on it; if the sauce gets too thick, it will tend to scorch toward the center of the pan. Just add a little more water and keep cooking. You may add as much as three-fourths cup in all, depending on the heat. Iuse a heat diffuser plate beneath my pot or bake in the oven in Dutch oven to avoid the scorching problem.
- When the pork is tender enough that it starts to shred when stirred, after about 30 minutes, add the sausage and continue cooking the sauce for another 30 minutes or more. Season with salt and pepper to taste. The sauce should be very dark red, shiny and thick, almost sticky. If the meat has slipped from the bones, remove the bones before serving.
Nutrition Facts : Calories 540.5, Fat 35.9, SaturatedFat 11.1, Cholesterol 94.4, Sodium 584.2, Carbohydrate 14.2, Fiber 2.1, Sugar 6.3, Protein 26.5
PORK AND BEEF RAGU
Steps:
- Heat the olive oil in a large, heavy pot. Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. Once the oil is hot, drop in the meat and sear until brown on all sides. Remove the meat and set aside.
- Add the tomatoes along with the juices from the cans. Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon. Continue to cut the large pieces as the tomatoes cook; cutting them will become easier. Peel the garlic and remove the ends. Crush with the blade of a large chef's knife and drop into the sauce. Don't worry about the garlic pieces being too large; they, too, will break down as they cook. Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours.
- Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce. Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!). This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate. Garnish with your favorite grated cheese and enjoy.
TAGLIATELLE WITH A LEMON PORK RAGù
Authentic Italian tagliatelle with a lemon pork ragù
Provided by Carmelita Caruana
Categories Lunch, Main course, Pasta, Supper, Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
- Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
- Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don't colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
- While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
- When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet - remember it will keep cooking while it is tossed with the ragù.
- Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
- Toss in the lemon zest and parsley. Serve immediately.
Nutrition Facts : Calories 811 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 5.3 milligram of sodium
BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Categories Garlic Pasta Pork Tomato Sauté Super Bowl Mozzarella Bacon Carrot Red Wine Winter Thyme Potluck Simmer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
- *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.
SUNDAY RAGù
Steps:
- Make 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.
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- Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
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