Recipe

Ragu Alla Napoletana - Neapolitan Meat Sauce Recipe

Add Step-by-Step Photos	Kukla / All my dishes 5 months, 3 weeks ago This sauce comes from the souther city of Naples, in Italy. The meat is cooked in one large piece and served as a second course after the pasta. The lard is an essential ingredient that adds depth to the flavour, with red wine and a mirepoix keeping ... More Prep:30m Cook:150m Servings:6	Kukla
	easy authentic neapolitan pasta sauce rich redwine beef tomato

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Ingredients

2 lbs lean beef (rump) in one piece

1/4 cup lard, diced

1/4 cup extra-virgin olive oil

2 large onions, finely chopped

2 carrots, finely chopped

1 stalk celery, finely chopped

1 cup dry red wine (a good, sturdy red Italian works well here)

Salt to taste

1 (15 oz) can peeled and chopped tomatoes, best quality (OR home-made stewed tomatoes)

Directions

Place the beef in a heavy-bottomed pan (or Dutch oven) with the lard and oil. Add the onion, carrot, and celery (mirepoix) and saute over medium heat until the vegetables are transparent.

Pour in the wine and cook over low heat for 30 minutes.

Add the tomatoes and cook for another 2 hours.

Remove the piece of beef and serve the sauce with pasta. (The beef is used for the second course; goes well with polenta.)

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