Italian
Neapolitan Ragù
by Casa Pappagallo · 705K subscribers on YouTube
Neapolitan ragù is a rich, slow-cooked meat sauce made with various cuts of pork and beef, braised for hours with tomato and wine. It's the heart of Neapolitan Sunday cooking.
- Difficulty
- medium
Ingredients
9 itemsMethod
- In a large pot, heat a little oil. Brown all the meat cuts (braciole, pork ribs, involtini) in batches until well coloured. Remove and set aside.
- In the same pot, sauté the chopped onion until translucent.
- Deglaze with white wine and let the alcohol evaporate completely.
- Add the tomato concentrate dissolved in a little water, then add the crushed tomatoes.
- Return all the meat to the pot. Lower the heat to minimum, cover, and cook gently for at least 3 hours (the ragù should bubble gently).
- After 3 hours, season with salt. Add the involtini (rolled meats) and continue cooking for another hour or more, until the sauce is thick and the meat is tender.
- Total cooking time should be at least 6-7 hours. Serve the ragù with pasta or on its own.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
