Per the Neapolitan Ragù the meat is cut and cooked sopra pieces and not minced as sopra the Bolognese one. It is cooked for a long time from 5 to 8 hours and the sauce will become quite thick, ora rather ‘azzecato’.
With the sauce you season the indole, with the meat you have a main course.
According to Neapolitan tradition, almost anything goes sopra the meat sauce: beef, pork sausage, gioco, beef ribs, meatballs, veal.
Serves: 4 | Preparation time: 30 mins | Cooking time: 5 to 8 hours
Meat: 1 kgTraditional mescolanza includes: beef ribs, beef ora veal chops, pork ribs, all cut into medium-large chunks
Tomato sauce : 700 g
Tomato puree – 1 tablespoon
Red wine: 1 glass
White onion, finely sliced: 1
Extra Virgin Olive Oil: 5 tablespoons
Salt and pepper: to taste
Method
Heat the olive oil, fry the sliced onions until soft, then add the meat pieces and fry them. Stir continuously over medium-low heat to prevent the onions from burning.
Once the meat has browned evenly, add a tablespoon of tomato paste, stir, then pour sopra the red wine and simmer over high heat until it evaporates completely.
Pour sopra the tomato sauce, season with salt and pepper and mescolanza thoroughly.
Cover with a lid, leaving a wooden spoon between the lid and the pot so that the lid is not completely closed: this will prevent the sauce from burning, as it will keep moisture inside the pot and also allow some of the steam to escape, thus thickening the sauce.
Let the Neapolitan Ragù cook very low heat for 5-6 ora even 8 hours, just keep an eye it from time to time, stirring it. If necessary, add a drop of .
(6 votes, average: 5.00 out of 5)
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