Ragu alla Napoletana
Ragu alla Napoletana

Ingredients

Method

  • 5 tbsp olive oil
  • 1 onion, finely chopped
  • 500g topside of beef, chopped into chunks
  • 500g pork ribs
  • 200g pork sausages
  • 2 tbsp tomato puree, stirred into
  • 100ml red wine
  • 3 x 400g tin of chopped tomatoes
  • Handful of fresh basil
  • Salt and pepper
  • Cooked pasta, to serve
  • Heat up the olive oil in a large saucepan, and gently sweat the onion for a few minutes. Add the beef, ribs, and sausages to the pan, and brown all over in batches.Turn the heat up and chuck in the wine with tomato puree, and cook until the liquid has reduced by a third.
  • Add the tomatoes, basil, and plenty of seasoning, then bring to the boil before simmering gently for 2 hours. Stir from time to time until thick and glossy, and then serve with the pasta of your choice.
2 hr
4 serving
This recipe pairs perfectly with the Vino Intrepido Nebbiolo 2019 from Pyrenees, Australia.

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