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Ragù Napoletano
- Serves
15
Makes about 1.5 litres - Difficulty
Complex
By Caz Hildebrand and Jacob Kenedy
Published 2010
This sauce is unlike most ragùs, in that the meat is cooked whole, the sauce then used for pasta and the braised pork and veal served as the second course. It is also called guardaporta (doorman’s sauce), perhaps because it takes so long to cook and needs so little attention it could bubble away whilst he watched the door.
Ingredients
750 g 750 g
Method
Normally, three pieces of meat might be braised together – a hunk of pork and two braciole, one of pigskin and the other beef (elsewhere in Italy these are shoulder chops, in Naples rolls of stuffed meat). Here I omit the pigskin, but it is delicious and will reward the adventurous. Use a sharp knife to open out the veal into a flattish sheet. Stuff with the pine nuts, raisins, breadcrum
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