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