Ragú Napoletano Neapolitan Style Italian Meat Sauce With Pork Beef And Sausage Recipes

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.

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.