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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hafiswah Kyazike
[email protected]This ragu looks delicious! I can't wait to try it.
fazal king130
[email protected]I'm allergic to tomatoes, so I can't eat this ragu. :(
Kevin Garcia
[email protected]This ragu is way too expensive. I can't justify spending that much money on a sauce.
Papayi Manikela
[email protected]I followed the recipe exactly, but the ragu didn't turn out very well. I'm not sure what went wrong.
Medo Moharam
[email protected]The instructions were a bit confusing, and the ragu turned out a bit lumpy.
Paul Chanle
[email protected]The ragu was a bit too salty for my taste.
Donnagale Hall
[email protected]I found this ragu to be a bit bland. I had to add some extra spices to give it some flavor.
Ansari Boy
[email protected]This ragu is a bit too spicy for my taste, but I'm sure others will enjoy it.
Hasan Ashik
[email protected]I made this ragu for my Italian grandmother, and she loved it! She said it was the best ragu she'd ever had.
Sajjad Allahbakhsh
[email protected]This ragu is a bit time-consuming to make, but it's worth it. The flavor is incredible.
bobby green
[email protected]I'm not a huge fan of ragu, but this recipe changed my mind. It's so flavorful and delicious.
Classic Fashion
[email protected]This ragu is perfect for a special occasion. It's so elegant and delicious.
Keri Arrington
[email protected]I love that this ragu can be made in a slow cooker. It's so easy and convenient.
Jaco van Wyk
[email protected]I've tried many ragu recipes, but this one is by far the best. The sauce is so rich and flavorful.
Ethan Lynch
[email protected]This is my go-to ragu recipe. It's always a hit with my family and friends.
Afzanali1000 Afzanali1000
[email protected]I love this ragu! It's so easy to make, and it always turns out delicious.
shyann arinel
[email protected]This ragu is amazing! I've made it several times now, and it's always a crowd-pleaser.
R G
[email protected]I made this ragu Napoletano for a party, and it was a huge hit! Everyone loved it. The sauce is so flavorful, and the meat is so tender.
Kaydence Topp
[email protected]This ragu Napoletano is the best I've ever had! The sauce is rich and flavorful, and the meat is tender and juicy. I followed the recipe exactly, and it turned out perfectly.