Ragù alla Napoletana con Penne

Name: Ragù alla Napoletana con Penne (Penne with Neapolitan Ragù)
Yield: For 6
Cuisine: Italian
Ingredients: 450 g (1 lb) penne; salt and pepper; salt and pepper; 6 slices of beef topside, weighing about 125 g (4½ oz) each; bunch of flat-leaf parsley, coarsely chopped; 1 garlic clove, thinly sliced; 25 g (¾ oz) parma ham fat; 45 g (1½ oz) lard; 2 tbsp tomato paste; 2 glasses of red wine; 55 g (1¾ oz) sultanas; 55 g (1¾ oz) pine nuts; 60 g (2 oz) provola or parmesan cheese, grated; 60 g (2 oz) provola or parmesan cheese, grated

Penne with Neapolitan Ragù

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

For many Neopolitan families Sunday is not Sunday without ragù. A piece of beef or pork — or even sometimes lamb — is given lengthy cooking in a tomato sauce, at least 2 hours in order to extract all the flavour from the meat and to concentrate the tomato sauce. The result is usually stunning.

Ingredients

6 slices of beef topside, weighing about 125 g (4½ oz) each
1

Method

Season the beef with salt and pepper. Mix together the garlic, parsley, pine nuts, sultanas and grated cheese, then divide this mixture between the slices of beef and roll them up. Secure each roll with a wooden cocktail stick.

Heat the lard and Parma ham fat in a heavy-based saucepan, add the beef rolls and brown them all over. Then add the red wine and tomato paste plus enough water t