Neapolitan Ragu
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Neapolitan Ragu

Neapolitan Ragu

Ingredients

Method

  • 5 tbsp olive oil
  • 1 onion, finely chopped
  • 500g stewing steak
  • 500g pork ribs
  • 200g pork sausages
  • 2 tbsp tomato puree, mixed with
  • 100ml of red wine
  • 3 x 400g tins of chopped tomatoes
  • Handful of basil
  • Salt and pepper
  • Pasta, to serve
  • Heat the olive oil in a big saucepan, and chuck in the onions for a few minutes to soften. Add the beef steak, the ribs, and the sausages, and fry the meat to brown all over. Turn up the heat, stir in the tomato puree and wine, and cook until reduced by a third.
  • Add the tinned tomatoes and basil, season well, and stir to combine. Bring to the boil, and then simmer for about 90 minutes, or until the sauce is very thick and silky. Add a little more wine if more moisture is needed. Remove from the heat and stir into the pasta for an authentic Neapolitan taste sensation!
2 hours
4 serving
This recipe pairs perfectly with the Mas Que Vinos 'La Meseta' Tempranillo 2018 from Toledo, Spain.

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