Name: Ragù alla napoletana (Neapolitan meat sauce)
Yield: Serves 6
Cuisine: Neapolitan
Ingredients: 2 tbsp tomato purée (paste), diluted in 4 tbsp hot water; salt and freshly ground black pepper; 400 g/14 oz canned chopped tomatoes; ½ tsp grated nutmeg; 4 tbsp olive oil; 3 garlic cloves, finely chopped; 1 onion, finely chopped; 250 ml/9 fl oz/1 cup red wine; 1 kg/2 lb 4 oz braising steak in a single piece, such as brisket; 1 tsp ground cinnamon; ½ tsp ground cloves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This ragù is made with a piece of braising beef cooked at length. It is the traditional meat sauce used in Naples to dress pasta, where the meat is often served sliced as a second course, the pasta being dressed with most of the cooking juices and served as the first course.

Ingredients

4 tbsp olive oil
1 kg/2 lb 4

Europe
Italy
Naples
Sauce
Gluten-free
Mediterranean

Method

Heat 1 tablespoon of the oil in a casserole and brown the meat on all sides. Do this carefully and well, since it is quite an important step. When this is done, remove the meat from the pan and set aside.

Add the remaining oil and the onion to the pan and sauté for 5 minutes, stirring freque

No reviews for this recipe

Ingredients

Method

Part of