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- Ragu' Napoletano
Naples has its own ragù, with as many variations as you might imagine. Its nickname is "ragù guardaporta" which means "doorman's ragù " because a doorman supposedly having nothing else to do but watch the main entrance could watch the slow cooking of the ragù as well.-
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Ingredients:
1 onion, thinly sliced
2 oz. extra virgin olive oil
1 oz. lard, chopped
1 carrot
1 celery stalk
8 oz. whole top round
1 lb. whole veal shank
8 oz. pork short ribs
3 lbs. tomatoes, peeled, seeded and chopped
20 basil leaves
Salt and pepper
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- Directions:
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- In a skillet, sauté one onion in olive oil and lard. Add chopped carrot and celery. Sauté them until wilted but not browned, add the meats and sauté until browned on all sides.
Add the peeled, seeded and chopped tomatoes, basil and season with salt and pepper to taste. Stir well and cook over very low heat with the pot covered for about 3-4 hours.
When the ragù is ready, remove the meat from the casserole and set aside. Use the sauce as a condiment for pasta, and serve the various meats with it or as a second course. Serves 6-8.
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