RAGÙ NAPOLETANO – NEAPOLITAN RAGOUT (MEAT AND TOMATO PASTA SAUCE)
Disclaimer: it’s very hard to share precise quantities for this recipe because it all depends on how long it will be the cooking process, and how many pieces of meat each person will receive. Ideally, you want to give at least a little bit of different meat to each plate of pasta, and then you need meat leftovers because the meat should be the second course. So, we are going to list the ingredient we used, but not the specific quantities.
Please remember that if you don’t like a type of meat, you can always substitute it with another type, as long as it is still beef, pork, or sausage.
- Oil (preferably EVO)
- Beef (shoulder, cut into cubes)
- Beef fillet rolls filled with Parmesan
- 1 White onion
- Fresh sausage
- Lard rolls
- Meatballs (made with ground beef, breadcrumbs, parmesan, egg, salt)
- Red wine
- Tomato purée
- Salt and to taste
1. First, with a little oil in a pot of terra cotta, without spices, add the ribs.
2. Then, we add beef cut into pieces, soft but thick, usually the shoulder.
3. While cooking, make rolls with thin beef fillets: cut some pieces of Parmesan cheese and wrap them in the fillet, close with a toothpick.
4. Peel a small white onion and place it whole in the center of the pot
5. Add the fresh sausages
6. Add the rolls of lard
7. While everything is cooking over low heat, with the medium pot covered, prepare the meatballs: minced beef, breadcrumbs, parmesan, egg. We cook them in a separate pan, without oil.
8. Add the still red wine to the pot.
9. When the alcohol has evaporated, add the tomato puree. (The tomato puree must cover all the ingredients abundantly because it’s going to reduce)
10. We also added cured sausages at this point, but only because we had them on hand.
11. Once we add the tomato puree, let it simmer for at least 3/4 hours.
12. Half an hour before serving, add the cooked meatballs
13. Serve both the ragù and the pieces of meat with pasta as a first course, and then eat other pieces of meat as a second course (or the day after). We ate it with Paccheri pasta.
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