Best 3 Ragu Napoletano Neapolitan Meat Sauce Recipes
Ragu napoletano, also known as Neapolitan meat sauce, is a classic Italian sauce that originates from the Campania region of Italy. It is a rich and flavorful sauce that is typically made with tomatoes, ground beef, pork, and vegetables, and is often used as a topping for pasta dishes. Ragu napoletano is a versatile sauce that can be used in a variety of dishes, including pasta, lasagna, and eggplant parmesan. It is also a great way to use up leftover meat and vegetables. If you're looking for a delicious and authentic Italian sauce, ragu napoletano is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
NEAPOLITAN MEAT SAUCE - RAGU NAPOLETANO ALLA ANNA GALASSO
From: Ciao Italia Pronto by Mary Ann Esposito ---------- "A typical Neapolitan ragu is a meat sauce made with beef or pork or a combination of both that is cooked slowly with tomatoes. This was the sauce that simmered for hours on the back burner in a large pot on Sunday morning while the family went to mass. Upon returning home, the smell of it permeated the house, and we could hardly wait to have that plate of macaroni mixed with a sauce that was so flavorful and sweet tasting that we wiped our plates clean with a slice of bread to mop up an left behind driblets. This is a great do-ahead sauce. It can be made 4-5 days ahead, and it can also be frozen for months. This is my grandmother Anna Galasso's recipe, the one she carried with her in her head all the way from Avellino, Italy to her new home in America". Saving Time, use a food processor to mince and chop the vegetables. To save time, make this sauce on the weekend, and freeze some for future use. Use a food processor to mince and chop the vegetables. NOTE: The sauce (with the meat) can be frozen in batches for future use for lasagne, pasta dishes, with vegetables such as green beans, zucchini, and eggplant, and over pizza.----------For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 2h25m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Dry the round steak with paper towels, and rub it on both sides with salt and pepper.
- Sprinkle the meat with the parsley and cheese.
- Roll the meat up like a jellyroll, and tie it in several places with kitchen string.
- Salt and pepper the spare ribs. Set the meats aside.
- Heat the olive oil over medium heat in a large heavy duty pot. Over medium heat, brown the round steak and spare ribs in the oil on all sides. This will take about 5 minutes.
- Stir in the onion, celery and carrot and continue cooking until the vegetables begin to soften. Stir in the garlic and basil. Cook 1 minute.
- Combine the tomatoes and wine in a bowl. Slowly pour the mixture over the meat.
- Stir in the tablespoon of salt, a grinding of pepper, and the sugar.
- Cover the pot, bring the sauce to a boil, then lower the heat to simmer, and cook the sauce until the meat is fork tender, about 1 1/2 hours.
- Remove the meat to a dish. Cover the dish, and refrigerate the meat to make it easier to cut when cold.
- When ready to use, transfer the round steak to a cutting board, and cut the strings from the round steak with a kitchen scissors.
- Cut into neat slices about 1/4-1/2" thick.
- Add to the sauce. Cut the meat off the bones of the spareribs and add the pieces to the sauce.
- Use the sauce for pasta dishes both boiled and baked.
RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)
A Mario Batali recipe, to accompany 'Timpano di Maccheroni (the Mythic Pasta Dome)', recipe #85372. When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the sausage, which I crumbled. They gave it a nice texture, so just go with whatever you are able to get.
Provided by skat5762
Categories Sauces
Time 33m
Yield 3 quarts
Number Of Ingredients 10
Steps:
- 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.
NEAPOLITAN MEAT SAUCE: RAGU NAPOLETANO
Steps:
- In a large pasta pot or Dutch oven, combine the veal, beef, onion and oil over high heat and cook until meat is seared on all sides and meat juices have evaporated, 10 to 12 minutes. Add the wine and cook, stirring constantly, until wine evaporates and meat is darker brown, about 5 minutes. Stir in the tomatoes, sausages, salt, and chile flakes. Reduce heat to simmer and cook 2 1/2 to 3 hours, stirring occasionally and skimming fat as necessary. Remove from heat and remove meat from ragu. Adjust seasoning with salt and pepper.
Tips for Making the Perfect Neapolitan Meat Sauce:
- Use the right ingredients: High-quality tomatoes, extra virgin olive oil, and fresh herbs are essential for making an authentic Neapolitan meat sauce.
- Brown the meat well: Browning the meat gives it a rich, savory flavor. Be sure to use a heavy-bottomed pot and cook the meat over medium-high heat until it is well browned on all sides.
- Simmer the sauce for a long time: The longer the sauce simmers, the more time it has to develop its flavor. Simmer the sauce for at least 2 hours, or even longer if you have time.
- Add the pasta at the end: The pasta should be cooked separately from the sauce. Once the pasta is cooked, add it to the sauce and stir to combine.
Conclusion:
Neapolitan meat sauce is a classic Italian dish that is enjoyed by people all over the world. It is a versatile sauce that can be used on pasta, pizza, or even as a dipping sauce. With its rich, savory flavor, Neapolitan meat sauce is sure to be a hit at your next party or gathering.
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