Neapolitan Meat Sauce Ragu Napoletano Recipes

NEAPOLITAN MEAT SAUCE - RAGU NAPOLETANO ALLA ANNA GALASSO

Steps:

• Dry the round steak with paper towels, and rub it on both sides with salt and pepper.
• Sprinkle the meat with the parsley and cheese.
• Roll the meat up like a jellyroll, and tie it in several places with kitchen string.
• Salt and pepper the spare ribs. Set the meats aside.
• Heat the olive oil over medium heat in a large heavy duty pot. Over medium heat, brown the round steak and spare ribs in the oil on all sides. This will take about 5 minutes.
• Stir in the onion, celery and carrot and continue cooking until the vegetables begin to soften. Stir in the garlic and basil. Cook 1 minute.
• Combine the tomatoes and wine in a bowl. Slowly pour the mixture over the meat.
• Stir in the tablespoon of salt, a grinding of pepper, and the sugar.
• Cover the pot, bring the sauce to a boil, then lower the heat to simmer, and cook the sauce until the meat is fork tender, about 1 1/2 hours.
• Remove the meat to a dish. Cover the dish, and refrigerate the meat to make it easier to cut when cold.
• When ready to use, transfer the round steak to a cutting board, and cut the strings from the round steak with a kitchen scissors.
• Cut into neat slices about 1/4-1/2" thick.
• Add to the sauce. Cut the meat off the bones of the spareribs and add the pieces to the sauce.
• Use the sauce for pasta dishes both boiled and baked.

RAGù NAPOLETANO - NEAPOLITAN-STYLE ITALIAN MEAT SAUCE WITH PACCHERI PASTA RECIPE

Steps:

• Finely chop 4 cloves of garlic and mix with the parsley.
• Spread the beef slices on a clean working surface and lightly sprinkle salt and pepper on each slice.
• Spread the garlic and parsley mixture evenly on each slice and top with a slice of pancetta.
• Carefully roll each slice from the bottom to the top and secure with toothpicks.
• In a large pan, heat the olive oil over medium heat. Add the braciole and sear until each side is lightly brown.
• Add the wine and cook for a few minutes.
• Remove the braciole to a plate. Add the onions, the carrot, and the rest of the garlic to the pan and sauté until soft, about 5 minutes.
• Add the tomatoes and salt and pepper to taste. Return the braciole to the pan, cover, turn to a very low heat, and slow-cook for about 2 hours, stirring frequently.
• Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain well, and transfer to a serving bowl. Spoon some sauce carefully over the pasta to coat.
• Serve immediately, adding a sprinkle of pecorino and some chopped parsley.
• Serve the braciole on a separate platter as a second course.

RAGú NAPOLETANO (NEAPOLITAN-STYLE ITALIAN MEAT SAUCE WITH PORK, BEEF, AND SAUSAGE) RECIPE

Steps:

• To serve, cook pasta in a pot of boiling salted water until just shy of al dente (about 1 minute for fresh pasta or 1 minute short of recommended cooking time for dried pasta). Drain, reserving about 1 cup of starchy pasta water. Return pasta to the pot you just cooked it in and add half of ragù, half of pasta cooking water, and a handful of grated cheese. Cook over high eat, stirring until the sauce emulsifies with the pasta water and clings to the pasta, adding more pasta water if necessary. Serve immediately, passing additional sauce, cheese, and remaining fresh basil at the table.

RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)

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.

FETTUCCINE WITH NEAPOLITAN MEAT SAUCE (FETTUCCINE CON RAGU ALLA NAPOLETANA)

Steps:

• 1. In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking. Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes. Add the chile, garlic, and onion, and continue cooking, stirring occasionally, until the onion begins to tenderize, about 5 minutes. Add the tomato paste, wine, and tomatoes, and bring to a boil.
• 2. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the meat is very tender, 3 to 4 hours. The finished sauce should be a deep, rich red color. (The sauce is ready to combine with the fettuccine now, or you can cool and store it in the refrigerator up to 4 days.)
• 3. Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir to submerge and separate it. Cook according to the package directions until al dente.
• 4. Drain the fettuccine, shaking well to remove any excess water, and transfer to a large serving bowl. Add the sauce and toss together until the pasta is evenly coated. Serve at once with the braised meat as desired.