Ragu Napoletano
Ingredients
The meat
-
3-4
pounds
pork spare ribs
-
2
pounds
beef chuck
-
1
pound
mild Italian sausage meat
The vegetables
-
2
cups
onion, small dice
-
1
cup
carrot, peeled and small dice
-
3
tablespoons
garlic, finely minced
The seasonings
-
½
cup
extra-virgin olive oil
-
¼
teaspoon
red pepper flakes
-
1
teaspoon
dried oregano
-
2
teaspoons
salt
-
½
teaspoon
black pepper
The liquids
-
2
cups
dry red wine
-
84
ounces
peeled whole tomatoes in juice
The garnish
-
3
tablespoons
fresh basil, chopped
-
romano cheese
for serving
-
fresh Italian parsley
finely chopped for garnish
Instructions
- Pat dry the ribs and beef chuck, then season with salt and black pepper.
- Heat olive oil in a large skillet or dutch oven over medium-high heat.
- Sear the spare ribs on each side for 3-4 minutes, then set aside.
- Add the beef chuck pieces and sausage meat to the pan, sear for 3-4 minutes, and break up the sausage.
- Add onions, carrots, and garlic to the pan, cooking for 2-3 minutes.
- Deglaze the pan with red wine, loosening any bits stuck to the bottom.
- Return the ribs to the pan along with the tomatoes and seasonings, mixing well.
- Bring to a boil, then reduce heat to simmer and cover, cooking for 3-4 hours.
- Occasionally stir the sauce without disturbing it too much.
- Remove the ribs, cool slightly, and take out the bones and cartilage, returning the meat to the pot.
- Add chopped basil to the sauce, taste, and reseason if necessary.
- Serve the ragu over pasta and garnish with parsley and cheese.
Nutrition Facts (estimated)
Servings
20
Calories
358
Total fat
27g
Total carbohydrates
5g
Total protein
20g
Sodium
401mg
Cholesterol
86mg
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