Perciatelli with sausage ragu and meatballs from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Accompaniments: Sicilian meatballs

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Notes about this recipe

  • Breadcrumbs on November 06, 2011

    p. 222 - Since preparing it we’ve had the meatballs as part of the pasta dish and, on their own w some sauce as an antipasti. Both were outstanding, I’d highly recommend this dish. You could easily make the meatballs and even the entire sauce a day ahead if time was tight. Meatballs are made by combining fresh breadcrumbs, milk, ground toasted almonds, currants, ground beef, pecorino, pine nuts, cinnamon, egg and salt. While the recipe suggests you fry these, I decided to bake them (20 mins in a 375 oven) while I cooked the sausage for the sauce. Instead of leaving the sausages whole, I cut them into 1 1/2 inch pieces to mimic the rough size/shape of the meatballs. I worried that the sauce might be too acidic or, watery w 2 cups of wine and only 28 oz of tomatoes but the sweet flavours of the sausage and currants really infused the sauce with wonderful flavours and by the time the dish was ready, the sauce was a lovely consistency (though I wish there had been more).

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