Ragu' Napoletano
Naples has its own ragu, with as many variations as you might imagine.
Its nickname is "ragu guardaporta" which means "doorman's ragu "
because a doorman supposedly having nothing else to do but watch the
main entrance could watch the slow cooking of the ragu as well.
1 onion, thinly sliced
2 oz. extra virgin olive oil
1 oz. lard, chopped
1 carrot
1 celery stalk
8 oz. whole top round
1 lb. whole veal shank
8 oz. pork short ribs
3 lbs. tomatoes, peeled, seeded and chopped
20 basil leaves
Salt and pepper
In a skillet, saute one onion in olive oil and lard. Add chopped carrot
and celery. Saute them until wilted but not browned, add the meats and
saute until browned on all sides. Add the peeled, seeded and chopped
tomatoes, basil and season with salt and pepper to taste. Stir well and
cook over very low heat with the pot covered for about 3-4 hours. When the
ragu is ready, remove the meat from the casserole and set aside. Use the
sauce as a condiment for pasta, and serve the various meats with it or as
a second course. Serves 6-8.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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