RAGU NAPOLETANA alla BELLINO
RAGU NAPOLETANA
Ragu Napoletano is one of the most Supreme dishes of Napoli, second only to Pizza. For some, it might be the other way around. For Italian-Americans of Neapolitan descent, this dish is without question the # 1 Most Important and Supreme dish of all. Italian-Americans, depending upon the family and what part of Italy they come from, will call this dish, either; Sunday Sauce, Gravy, or Sugo, and often there is a heated debate over the name of the dish. No matter, no one should get hung up over the name, and what you or others call it. The two most important things when it comes to this storied Ragu, is one, that it is delicious and satisfying. And number two is that it brings family and friends together at the table, breaking bread, and enjoying each other's company, the maccheroni and Ragu, and maybe a little bit of good Italian Wine. “What more could you want?”
This is Ragu Napoletano. Enjoy!
RAGU NAPOLETANA "FREE RECIPE" from chef / author Daniel Bellino Zwicke
FREE RECIPE !!!
INGREDIENTS :
2 pound Beef Chuck
2 pound Pork Spareribs
2 pounds Italian Sweet Sausage
1 pound Pork Belly
4 tablespoons Olive Oil
1 large Onion, peeled and diced
5 cloves Garlic, peeled and chopped
4 - 28 ounce Jars Italian Tomato Passata
½ teaspoon Red Pepper Flakes
2 teaspoons Sea Salt
1 teaspoon ground Black Pepper
1 small bunch Fresh Basil
2 Bay Leaves
Note : You can vary the meats depending on your own preference. For example, you can add Braciole, Meatballs, Pork Neck, or whatever combination of meats that you like.
PREPARATION :
Cut the Beef CHuck into 3” large pieces and season with Salt & Black Pepper. And cut the Pork Spare Ribs into individual Ribs, and season with salt & pepper.
Place Olive Oil and Onions in a large 6-8 quart Stainless Steel Pot. Cook onions on low heat for 5 minutes.
Add the Garlic and cook on low heat for 3 minutes. Add Red Pepper Flakes and cook for another 1 minute.
Turn heat to high and add the Tomatoes. Add Bay Leaves, Salt, and Black Pepper. Add cups of water.
Bring the Tomatoes up to a boil, and lower the heat to a low flame.
Brown the Pork Ribs, cooking on medium heat. Cook the Ribs until lightly brown on all sides. Add the Ribs to the pot with Tomatoes.
Add the Beef and cook on high heat. Cook in two batches, so the meat doesn’t get crowded. Brown on all sides. Put browned Beef into the pot with tomatoes.
Brown the Pork Belly, and add to the pot with tomatoes.
Cook these meats on a low flame for 90 minutes. Add more water if the sauce gets too thick.
Lightly brown the Sausages, and add to pop with the tomatoes, along with basil leaves.
Cook for another 35-40 minutes on low. Turn off. Your Ragu is done.
Cook the pasta of your choice. And serve with some Tomato Sauce, and grated Pecorino Cheese.
You can either serve the Pasta (maccheroni) with Tomato Sauce as a pasta course on its own, dressed in the Tomato Sauce, and then serve the meat on the plate as the main-course, with or without a vegetable on the side.
Or you can put the pasta and meat together on one plate, in one course, rather than two.
Serve grated Pecorino or Parmigiano Cheese on the side.
Note : Most of the time the Pasta served with Sunday Sauce is short-maccheroni pasta, not long pasta like spaghetti, though occasionally it might be. Enjoy.
EXCEPRTED from ITALIAN FOOD & TRAVELS
Travel Guide - Cookbook
by Daniel Bellino Zwicke
