How to make the real Neapolitan ragù: original step by step recipe

Is’ It's impossible not to love the Neapolitan Ragù Recipe: Even though I'm Sicilian, actually, il Neapolitan ragù I prepare it often. At least 3 or 4 times during the winter season, because I love it meat with long and slow cooking, like the one of the amazing RAGU’ GENOVESE, which in reality it is always a Neapolitan dish. Is, with the cold, Neapolitan ragù in its original recipe It is a dish that I always had a feeling of well being, of home, by family. And my brother loves it. If, on the other hand, you are looking for a simpler ragù recipe, Suitable for preparing lasagna or baked pasta, watched the RECIPE VIDEO my family recipe for the sauce.

How to make a perfect Neapolitan ragù at home

Obviously, given that the Neapolitan ragù It doesn't belong to my tradition, nor did I invent it, I had to document a little’ and in the end I did a summary.

What are the ingredients of traditional Neapolitan ragù

I used in the order golden onions (No celery, no carrots), oil extra virgin olive oil, concentrate and tomato puree, lard, red wine, pancetta e lard. The Recipe is not complicated at all But it takes time and patience for this meat sauce should cook slowly and for a long time. If you get to the end of the recipe with the desire to try the Neapolitan ragù, So remember that it will take you at least a day to prepare and that, to gain flavor at its best, should it stand overnight. You could then prepare it on Saturday for the Traditional Sunday Lunch.

The Neapolitan ragù must 'pippiare’

Come CARNE To prepare the Neapolitan ragù I used the for the stuffed brasciole with parsley, garlic, pecorino, raisins and pine nuts, il shoulder rump and pork ribs. I've also added a pork ham sausage, that is present in some recipes and not in others, at the request of my brother.

As expected, The Neapolitan ragù must ‘PIPPING‘, Meaning what Cook over very low heat simmering just, for at least 6-8 hours. It's one Slow-cooked meat which is very soft and tasty. When the sauce has turned dark red and thick and the fat has risen to the surface and the only thing you will have in mind for hours is to make the scarpetta in that sauce, the Neapolitan ragù is ready. I advise you to Use a pot with a very thick bottom and a flame spreader, so that the sauce while cooking does not stick to the bottom.

Obviously, the sauce will be used to season the PASTA, strictly Short: ziti or rigatoni, I prefer the rigatoni because I do not like the noodles smooth. I like to put in the pot by each meat present. Beef Tocchetti, a piece of meat, some’ pork trimmer (that in the meantime it will be detached from the bone) and a small piece of sausage. Have a good day!

The Neapolitan Ragu (original recipe)

Portions: 6 Preparation: 1 hour and 30 minutes Cooking: 6 hours 6 hours

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

800 grams of beef shoulder clod (or eye of round or rump)

50 grams of lard in a single slice for larding the shoulder

50 grams of bacon in a single slice for larding the shoulder

6 slices of real for the involtini which

salt and pepper

80 grams of grated pecorino cheese not too seasoned for the involtini which

raisins and pine nuts for the involtini which

parsley for the involtini which

2 cloves of garlic for the involtini which

6 pork trimmings

2 ham sausage (se volete, otherwise omit)

2 Golden onions

200 milliliters of red wine

250 grams of double concentrated tomato paste

1 liter of tomato sauce

extra virgin olive oil

40 g lard

600 grams of ziti (broken down into 4-5 pieces) or rigatoni

Pdo pecorino cheese for pasta

Procedure

Let's start the Long recipe for Neapolitan ragù with the preparatory phase of the involtini which: Finely chop the garlic and parsley and cut the pecorino into thin slices. Spread the slices of Reale on the work surface and season them with garlic, the parsley, the raisins, pine nuts, the slices of cheese, season with salt and pepper and roll them on themselves, then tie with kitchen Twine.

At this point, larding the shoulder clod: trim strips of lard and Bacon, drill holes in the meat and insert the strips of bacon and Bacon.

Cut the onions into rough slices (otherwise they will burn) and put them in a very large pan, with a thick bottom, together with the lard and a drizzle of extra virgin olive oil: Saute over low heat until the onion begins to sizzle and join flesh, rosolandola with care on each side.

If you don't have a pan big enough to Brown it all at once, do it little by little, taking away the flesh already browned: start with the shoulder clod, continue with the involtini which and finally proceed with spare ribs and sausage. It will take some time, because Browning must take place over a low heat and must be even. As all the meat has browned, Add the red wine and let evaporate, always on low heat. The wine should evaporate and meat release its gravy, creating the cooking liquid: it will take about an hour around.

Add the tomato paste and stir well, so they melt stirring the sauce: Bake covered for at least 40 minutes. Now add the tomato puree. Season with salt and cover with a lid, leaving a small hole from which I can steam to escape.

At this point you can relax and cook Neapolitan sauce over low heat (I recommend you put the pan on the stove that you have) for at least 5 hours (a couple have already passed), moving gently from time to time the pieces of meat from the bottom to make sure nothing is sticking and that everything is running as it should. The ragù, at the end of cooking, must have a dark appearance, DENSO, polished, with patches of oil or grease on the surface. Once it has cooled, You can also delete some of the excess fat and collected on the surface with a spoon. Let it stand overnight.

The next day, Boil the pasta in plenty of salted water and season it with the Neapolitan ragout and a little meat. Don't skimp on the grated pecorino cheese. Obviously the rest of the meat will be your second. The shoe is not a choice, It is an obligation. Bon appétit!

Note

Combination: A dish of Neapolitan tradition must be matched, When you can, a red wine from Campania. We chose "The Jays", Paestum Igp Aglianico, produced byAlfonso Rotolo winery: a red body, aged in barrique, with aromas of ripe fruit and spicy.