Ragu Napoletano

February 15, 2009

Ragu Napoletano - kvalifood.com

Ragu napoletano is a Neapolitan Sunday sauce. Large cuts of beef and pork are browned, then simmered in tomato for 3-4 hours until the meat is fork-tender and the sauce is dark, thick, and concentrated. The sauce is served as a pasta course (primo), and the meat is served separately as a second course (secondo).

Serves 8

Ingredients

600 g pork spare ribs
450 g beef chuck, in 3-4 large chunks
300 g pork belly (or boneless pork shank), in 2-3 large chunks
1.6 kg tomato passata (or canned crushed tomatoes)
3 tbsp tomato paste
300 ml dry red wine
1 medium onion, finely diced
60 g lard (or extra virgin olive oil)
fresh basil, a few sprigs
salt
black pepper

Directions

Heat the lard in a large, heavy-bottomed pot over medium-high heat. Pat all the meat dry. Brown the pieces in batches – do not crowd the pot. Get good color on all sides, about 15 minutes total. Remove browned meat to a plate as each batch finishes.
Lower the heat to medium. Add the diced onion to the rendered fat and cook until soft and translucent, 5-8 minutes, scraping up any browned bits.
Return all meat to the pot. Add the basil sprigs. Pour in the wine and let it simmer for 10-15 minutes until the alcohol has cooked off and the liquid has reduced by about half.
Stir in the tomato paste, coating the meat. Add the passata and season with salt and pepper.
Bring to a gentle simmer, then lower the heat as far as it will go. The sauce should barely bubble – a lazy plop every few seconds. Partially cover the pot. Simmer for 3-4 hours, stirring every 30 minutes to prevent sticking.
When the meat is fork-tender, remove it from the pot. Continue simmering the sauce uncovered for another 30-60 minutes until thickened and dark red-brown.
Cook 500 g pasta (ziti, rigatoni, or paccheri) in well-salted water. Drain, toss with sauce and a splash of pasta water. Serve with grated Pecorino Romano or Parmigiano Reggiano. Serve the meat separately as a second course.

Notes

Count on 4-5 hours total. The sauce can be made a day or two ahead – it improves with resting.
For a richer version, add 300 g Italian sausage (browned separately) or make braciole: thin beef slices rolled around parsley, grated Pecorino, and optionally pine nuts and raisins.
Lard is traditional. Olive oil works well too, or use a combination.
Ziti is the classic Neapolitan pasta for this. Rigatoni and paccheri also work – the ridges and tubes catch the thick sauce.
Do not rush the simmer. Vigorous boiling toughens the meat and prevents the sauce from developing its deep, concentrated flavor.