Ragu Napoletano

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This ragu is the epitome of good Italian cookery – a few quality ingredients, cooked simply. The trick here is to be patient. Let the sauce gently blip away on the hob, melding together, to become thick, intense and delicious. After five hours the meat should naturally shred and pull apart, creating the ultimate meaty ragu. Spag bol, eat your heart out!

Yields4 Servings
 500g beef brisket 500g pork shoulder 50ml olive oil 2 onions (finely chopped) 100ml red wine 3 bay leaves 1.5kg san marzano tin tomatoes
1

Cut all the meat into 2.5cm cubes. Sear the meat, in batches, in a pan over a medium-high heat with the olive oil until browned all over. Remove from the pan and set to one side.

2

Add the onions to the pan and cook until golden and soft.

3

Add the red wine, and let all of the alcohol evaporate.

4

Add the bay leaves, tinned tomatoes and sealed meat (along with any juices) and reduce the heat to a gentle simmer. Cook for about five hours and stir regularly. When the meat starts to fall apart, it is ready.

5

Season with salt and pepper and serve with a ribbon pasta, such as tagliatelle.

CategoryCuisine

Ingredients

 500g beef brisket 500g pork shoulder 50ml olive oil 2 onions (finely chopped) 100ml red wine 3 bay leaves 1.5kg san marzano tin tomatoes

Directions

1

Cut all the meat into 2.5cm cubes. Sear the meat, in batches, in a pan over a medium-high heat with the olive oil until browned all over. Remove from the pan and set to one side.

2

Add the onions to the pan and cook until golden and soft.

3

Add the red wine, and let all of the alcohol evaporate.

4

Add the bay leaves, tinned tomatoes and sealed meat (along with any juices) and reduce the heat to a gentle simmer. Cook for about five hours and stir regularly. When the meat starts to fall apart, it is ready.

5

Season with salt and pepper and serve with a ribbon pasta, such as tagliatelle.

Ragu Napoletano