Neapolitan Ragu Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1858
FAT
367%
CHOL
232%
SOD
185%

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Ingredients for 8 servings

3/4 cup milk

2 cups dry red wine

4 sprigs fresh oregano

2 tablespoons tomato paste

4 medium carrots, roughly chopped

2 pounds spaghetti, cooked al dente in salted water

3 (28-ounce) cans tomatoes (recommended: San Marzano)

2 small garlic cloves, chopped

1 cup roughly chopped flat-leaf parsley

1 1/2 tablespoons finely chopped fresh parsley leaves

Kosher salt and freshly ground black pepper

1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces

2 tablespoons fennel seeds

1 large egg

2 ribs celery, roughly chopped

1 1/2 pounds ground pork

1 large onion, roughly chopped

Extra-virgin olive oil

1 small to medium onion, chopped

1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs)

1 1/2 pounds ground beef

1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups)

8 Ultimate Meatballs, recipe follows

1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning

1 cup toasted pine nuts, roughly chopped

2 tablespoons kosher salt, plus more for seasoning

1 cup roughly chopped raisins

4 sprigs fresh thyme

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