Ragù alla Napoletana
Ragù alla Napoletana Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course
Ingredients
Method
- Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened
- Add the beef, ribs and sausages to the pan and continue to fry until the meat is browned all over (you may need to do this in batches).
- Increase the heat, stir the diluted tomato concentrate and continue to cook until the volume of the liquid is reduced by one third.
- Add the tomatoes and basil, season with salt and freshly ground black pepper and stir well.
- Bring to the boil, then lower the heat to a simmer, cover and cook gently for about two hours, or until the sauce is thick and silky. Stir from time to time, checking that there is enough moisture; if necessary add a little more wine or water.
- Remove from the heat and serve with pasta as suggested above, or on its own with lots of good bread to mop up the rich tomato sauce.
Notes
