Ragú Napoletano (Neapolitan-Style Italian) Recipe

Ragú Napoletano (Neapolitan-style Italian) Recipe, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions, garlic, basil, and plenty of good Southern Italian olive oil.

It’s the precursor to Italian-American Sunday gravy. just add some meatballs, serve it with spaghetti, and you’re there. It’s also the perfect dish for a lazy Sunday with family or friends at home.

It takes time and love to prepare, with various cuts of meat carefully prepared in different ways before cooking in a rich tomato sauce for many, many hours, kept at the perfect, barely bubbling temperature.

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.

How To Make Ragú Napoletano (Neapolitan-style Italian) Recipe With Step-By-Step Instructions

Here, I am showing you how to make this recipe step by step and also showing its instructions.

The recipe for the ingredients is given below:

Ingredients

• Pine Nuts (1/2 cup), coarsely chopped
• Raisins (1/2 cup), coarsely chopped
• Garlic (4 cloves), minced
• Beef Chuck (2 pounds), cut into slices 1/8-inch thick
• Kosher Salt to taste
• Ground Black pepper to taste
• Extra-Virgin Olive Oil (5 tbsp)
• Onion (1 small-size), thinly sliced
• Water (4 cups)
• Red Wine (1/4 cup)
• Tomato (2 large sizes), you can also use tomato plum cans of high quality (35 ounces)
• Tomato Paste ( 1 small can)
• Ziti Or Penne Pasta (cooked)
• Parmesan Cheese ( for serving), grated

Instructions

1. In a small bowl, combine pine nuts, raisins, and garlic.
2. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper.
3. Sprinkle pine nut and raisin mixture on 1 side of the slices.
4. Roll slices up and secure them with a toothpick or tie them with kitchen string.
5. Place them in a large, deep saute pan and add oil, onion, and 4 cups of water.
6. Place over medium heat and simmer, uncovered until water has evaporated, about 1 1/4 hours.
7. Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides.
8. Add wine to the pan and cook until evaporated.
9. Drain tomatoes, reserving juice, and coarsely chop tomatoes.
10. Add tomatoes, reserved juice, and tomato paste to the pan and bring to a simmer.
11. Cook until sauce is very thick, about 2 hours.
12. Remove meat from the pan with tongs, remove toothpicks or cut string, and place the meat on a serving platter.
13. Season sauce with salt and pepper, and pour it over ziti or penne.
14. Serve with meat and grated Parmesan cheese on the side.