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.
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Hafiswah Kyazike
hafiswahk94@hotmail.comThis ragu looks delicious! I can't wait to try it.
fazal king130
k_fazal@hotmail.comI'm allergic to tomatoes, so I can't eat this ragu. :(
Kevin Garcia
garciak@hotmail.comThis ragu is way too expensive. I can't justify spending that much money on a sauce.
Papayi Manikela
papayi@gmail.comI followed the recipe exactly, but the ragu didn't turn out very well. I'm not sure what went wrong.
Medo Moharam
m_moharam53@yahoo.comThe instructions were a bit confusing, and the ragu turned out a bit lumpy.
Paul Chanle
paulc@gmail.comThe ragu was a bit too salty for my taste.
Donnagale Hall
donnagale_hall59@yahoo.comI found this ragu to be a bit bland. I had to add some extra spices to give it some flavor.
Ansari Boy
b@yahoo.comThis ragu is a bit too spicy for my taste, but I'm sure others will enjoy it.
Hasan Ashik
hasan56@yahoo.comI made this ragu for my Italian grandmother, and she loved it! She said it was the best ragu she'd ever had.
Sajjad Allahbakhsh
a_s@hotmail.co.ukThis ragu is a bit time-consuming to make, but it's worth it. The flavor is incredible.
bobby green
greenb27@aol.comI'm not a huge fan of ragu, but this recipe changed my mind. It's so flavorful and delicious.
Classic Fashion
f_c20@yahoo.comThis ragu is perfect for a special occasion. It's so elegant and delicious.
Keri Arrington
k_arrington1@hotmail.comI love that this ragu can be made in a slow cooker. It's so easy and convenient.
Jaco van Wyk
vjaco63@gmail.comI've tried many ragu recipes, but this one is by far the best. The sauce is so rich and flavorful.
Ethan Lynch
ethan.lynch@hotmail.co.ukThis is my go-to ragu recipe. It's always a hit with my family and friends.
Afzanali1000 Afzanali1000
afzanali1000.a@gmail.comI love this ragu! It's so easy to make, and it always turns out delicious.
shyann arinel
arinel_s68@gmail.comThis ragu is amazing! I've made it several times now, and it's always a crowd-pleaser.
R G
g.r@yahoo.comI 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
kaydencet@aol.comThis 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.