Ragu Napoletano (Neapolitan Meat Sauce) Recipe #84338
A Mario Batali recipe, to accompany 'Timpano di Maccheroni (the Mythic Pasta Dome)', recipe #85372. When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the sausage, which I crumbled. They gave it a nice texture, so just go with whatever you are able to get.
by s'kat
33 min | 30 min prep
3 quarts
- 1/4 cup extra-virgin olive oil
- 1/2 lb boneless veal shoulder, cut into chunks
- 1/2 lb boneless beef chuck, cut into chunks
- kosher salt
- fresh ground black pepper
- 1 onion, finely chopped
- 3/4 cup dry red wine
- 2 (28 ounce) cans peeled plum tomatoes, with juice,passed through a food mill
- 1/2 lb italian sweet sausage (I used hot)
- 1 pinch hot red pepper flakes
- In a large pasta pot or Dutch oven, heat the oil until smoking.
- Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
- Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
- Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
- Cook until the onions are golden brown and very soft, about 10 minutes.
- Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
- Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
- Remove from the heat and remove meat and sausages from sauce.
- Cover well and save for another meal.
- Adjust seasoning with salt and pepper and allow to cool.
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5 stars