NeapolitanItalian
Neapolitan Ragù
by Casa Pappagallo · 705K subscribers on YouTube
A classic Neapolitan ragù, slow-cooked for hours with a variety of meats including pork ribs, beef muscle, pork muscle, Neapolitan sausages, and involtini (stuffed beef rolls). The sauce becomes rich and dark, perfect for pasta or bread.
- Cook
- 6h
- Difficulty
- medium
Ingredients
17 items- Olive Oilfor browning
- 1 tbspStrutto (Lardo)for browning
- Costolette di Maialepork ribs
- Beef Shankbeef muscle
- Muscolo di Maialepork muscle
- Salsicce NapoletaneNeapolitan sausages
- 1 pcsOnionchopped
- Red Winefor deglazing
- Tomato Pastediluted in water
- Blended Peeled Tomatoesblended peeled tomatoes
- Saltto taste
- Involtini di Manzo (Braciole Ripiene)stuffed beef rolls, pre-made
- Pine Nutsfor the involtini filling
- Parsleychopped parsley for the filling
- Parmigiano Reggianograted Parmesan for the filling
- Black Pepperblack pepper for the filling
- Sugna (Strutto)lard for the involtini filling
Method
- Heat a large pot with a little olive oil and a tablespoon of lard (strutto).
- Brown the meat pieces: pork ribs, beef muscle, pork muscle, and Neapolitan sausages, one by one, until well browned. Remove pieces as needed to make space.
- Once all meat is browned, return all the meat to the pot.
- Reduce the heat, add the chopped onion, and let it soften without browning.
- Turn up the heat and deglaze with red wine, letting the alcohol evaporate completely.
- Add tomato concentrate diluted in a little water, then add blended peeled tomatoes.
- Reduce the heat to very low, cover with the lid slightly ajar, and let simmer for at least 3 hours.
- After 3 hours, add salt to taste, stirring gently.
- About one hour before the end of cooking, add the involtini (stuffed beef rolls) and continue cooking.
- Continue cooking for another hour or more until the ragù has a dense, dark color and the meat is tender. Total cooking time is about 6 hours.
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.
