Ragu Napoletano (Neapolitan Meat Sauce)
- Ready In:
- 33mins
- Ingredients:
- 10
- Yields:
-
3 quarts
ingredients
- 1⁄4 cup extra virgin olive oil
- 1⁄2 lb boneless veal shoulder, cut into chunks
- 1⁄2 lb boneless beef chuck, cut into chunks
- kosher salt
- fresh ground black pepper
- 1 onion, finely chopped
- 3⁄4 cup dry red wine
- 2 (28 ounce) cans peeled plum tomatoes, with juice,passed through a food mill
- 1⁄2 lb italian sweet sausage (I used hot)
- 1 pinch hot red pepper flakes
directions
- In a large pasta pot or Dutch oven, heat the oil until smoking.
- Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
- Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
- Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
- Cook until the onions are golden brown and very soft, about 10 minutes.
- Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
- Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
- Remove from the heat and remove meat and sausages from sauce.
- Cover well and save for another meal.
- Adjust seasoning with salt and pepper and allow to cool.
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RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography