Ragù Napoletano
Sunday, all of it
Ragù napoletano: whole pieces of beef and pork braised for hours in tomato and wine — sauce for the pasta, meat for the second course.
- Prep
- 30 min
- Cook
- 5 hr
- Total
- 5 hr 30 min
- Serves
- 8 servings
Ingredients
- 2 lbs beef chuck in large pieces
- 1 lb pork ribs
- 2 onions, finely sliced
- 1 cup red wine
- 3 28-oz cans tomato purée
- Olive oil, salt, basil
Instructions
- 01
Brown everything. Sear the meats hard in olive oil in batches and set aside.
- 02
Melt the onions. Cook the onions in the same pot until deeply soft and golden, 20 minutes.
- 03
Wine and tomato. Deglaze with wine, reduce, then add the purée and the meat back in.
- 04
Pippiare. Cook on the lowest possible heat 4–5 hours, partly covered, stirring occasionally, until dark red.
Larry’s rule: Neapolitans call the barely-there bubble 'pippiare'. If it's splattering the wall, the heat is too high.