Neapolitan Meat Sauce - Ragu Napoletano Alla Anna Galasso

READY IN: 2hrs 25mins
YIELD: 8 cups




  • Dry the round steak with paper towels, and rub it on both sides with salt and pepper.
  • Sprinkle the meat with the parsley and cheese.
  • Roll the meat up like a jellyroll, and tie it in several places with kitchen string.
  • Salt and pepper the spare ribs. Set the meats aside.
  • Heat the olive oil over medium heat in a large heavy duty pot. Over medium heat, brown the round steak and spare ribs in the oil on all sides. This will take about 5 minutes.
  • Stir in the onion, celery and carrot and continue cooking until the vegetables begin to soften. Stir in the garlic and basil. Cook 1 minute.
  • Combine the tomatoes and wine in a bowl. Slowly pour the mixture over the meat.
  • Stir in the tablespoon of salt, a grinding of pepper, and the sugar.
  • Cover the pot, bring the sauce to a boil, then lower the heat to simmer, and cook the sauce until the meat is fork tender, about 1 1/2 hours.
  • Remove the meat to a dish. Cover the dish, and refrigerate the meat to make it easier to cut when cold.
  • When ready to use, transfer the round steak to a cutting board, and cut the strings from the round steak with a kitchen scissors.
  • Cut into neat slices about 1/4-1/2" thick.
  • Add to the sauce. Cut the meat off the bones of the spareribs and add the pieces to the sauce.
  • Use the sauce for pasta dishes both boiled and baked.