Ragù alla Napoletana (Traditional Italian Sunday Meat Sauce)
Directions
- 1Start by browning the meat in a little lard to give it some color.
- 2Add some pork.
- 3Add some chopped onions and mix it all up.
- 4Once the onions soften up, add in some wine.
- 5Let the wine cook out.
- 6Add in some tomato paste.
- 7Add tomato passata.
- 8Add water, salt, and pepper.
- 9Throw in the sausage.
- 10Mix this up.
- 11Once you hear the sound (of simmering), turn down the heat and cook it on low for four hours.
Ingredients
- 1.5 lbs Beef Chuck Roast, cut into fist size chunks
- 1.5 lbs Beef Short Ribs
- 4 Pork Ribs
- 3 Sweet Italian Sausages, cut in half
- 3 jars (24 oz each) Tomato Passata
- 2 tbsp Tomato Paste
- 1 Yellow Onion, chopped
- 0.5 cup Dry Red Wine
- 1 tbsp Lard (Strutto)
- to taste Salt
- to taste Black Pepper
- Water, for rinsing the jars
Equipment
large pot
Tips
- You are looking for a deep, dark mahogany color and a thin layer of flavorful oil resting on the top.
- Stir a few times to make sure nothing sticks.
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