Ragu Napoletano/ Basic Tomato Sauce

Name: How to cook Ragu Napoletano/ Basic Tomato Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

pomdoro

Ragu Napoletano/ Basic Tomato Sauce

Ragù Napoletano has many variations, even in the same family. This recipe is the most basic with variations. If you try this, you will taste ragù as eaten in home kitchens in Napoli.

Ingredient

Food ration :

6 servings

Cooking time :

1 hour 30 mins

2 lb

mixed meat (pork rump and veal) 1 kilo

1/4 cup

peeled roma tomatoes (in glass jars 3 x 750 gr)

3 each

parsley sprigs fresh (option 1)

3 each

Cooking instructions

* Step 1

Ragu Napoletano has many variations, even in the same family. This recipe is the most basic with variations. If you try this, you will taste ragù as eaten in home kitchens in Napoli. I hope you enjoy.

* Step 2

In a large heavy pot, add oil, onion, garlic and the mix of meat.

* Step 3

Allow to cook on medium high for approximately 10 minutes. Add the wine.

* Step 4

Allow wine to evaporate and then remove the garlic. Add the tomato puree and peeled tomatoes. (add parsley sprigs now, option one)

* Step 5

Bring to a boil and then turn down and keep a gentle boil for at least two hours. Once the ragù has thickened, add basil (option two) and salt.

* Step 6

Remove the meat and any herbs from the sauce. This is served as a second plate. The ragù can be used over pasta as a first, and enough left over for use in other dishes throughout the week.

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