Neapolitan Ragú
A traditional Neapolitan sunday lunch dish that is slow cooked for a minimum of 8 hours before serving. It contains various meats such as beef and pork that release their flavor into the sauce making a delicious Italian dish.
Equipment
- Large pot
Ingredients
- 5 tbsp Extra Virgin Olive Oil
- 1 whole Onion
- 2 tbsp Salt
- 1/2 cup Red wine
- 1 cup Water
- 1 lb Beef short rib
- 1 lb Pork butt
- 4 whole Italian Sausages
- 6 whole Basil leaves
- 2 bottles Mutti Tomato Puree Passata
- 1 package Barilla Ziti Pasta
Instructions
Ingredient Prep:
- Chop the whole onion into small pieces and place it into the large pot along with the olive oil.
- Cut the pork butt, beef short rib and sausages into medium 2 inch pieces.
Cooking:
- Cook the onions in the olive oil on a medium high heat until they begin to wilt and turn golden brown
- Add the meats to the onions and stir well.
- Add the wine and stir until the wine has evaporated.
- Cook the meat for three minutes and then add the tomato puree.
- Add a ½ cup of water into each empty puree bottle and shake well and pour into the pot. The purpose of this is to wash out every last bit of puree.
- Bring the mix to a boil and then immediately reduce the temperature to the lowest possible. Add the basil leaves and tbsp of salt and mix well.
- Cook the sauce for 8 hours on a low heat stirring occasionally.
- After 8 hours has passed, begin to boil a large pot of water for the pasta.
- Once the water is boiling, add the ziti and cook for 10 minutes.
- When the pasta is done cooking, strain the pasta into a colander and place it back into the pot.
- Add a couple of ladle fulls of the sauce to the pasta and mix well.
- Place the pasta in a plate and grate Parmiggiano Reggiano cheese on top. Buon Appetito!
