Ragù Alla Napoletana Recipes

RAGù NAPOLETANO - NEAPOLITAN-STYLE ITALIAN MEAT SAUCE WITH PACCHERI PASTA RECIPE

Steps:

• Finely chop 4 cloves of garlic and mix with the parsley.
• Spread the beef slices on a clean working surface and lightly sprinkle salt and pepper on each slice.
• Spread the garlic and parsley mixture evenly on each slice and top with a slice of pancetta.
• Carefully roll each slice from the bottom to the top and secure with toothpicks.
• In a large pan, heat the olive oil over medium heat. Add the braciole and sear until each side is lightly brown.
• Add the wine and cook for a few minutes.
• Remove the braciole to a plate. Add the onions, the carrot, and the rest of the garlic to the pan and sauté until soft, about 5 minutes.
• Add the tomatoes and salt and pepper to taste. Return the braciole to the pan, cover, turn to a very low heat, and slow-cook for about 2 hours, stirring frequently.
• Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain well, and transfer to a serving bowl. Spoon some sauce carefully over the pasta to coat.
• Serve immediately, adding a sprinkle of pecorino and some chopped parsley.
• Serve the braciole on a separate platter as a second course.

RAGU ALLA NAPOLETANA

Steps:

• In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine nut and raisin mixture on 1 side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours.
• Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes, reserved juice and tomato paste to pan and bring to a simmer. Cook until sauce is very thick, about 2 hours.
• Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan on the side.

RAGU ALLA NAPOLETANA

Steps:

• In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine-nut and raisin mixture on one side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours.
• Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes and reserved juice to pan, and bring to a simmer. Cook until sauce is very thick, about 2 hours.
• Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan cheese on the side.