Ragu Napoletano (Neapolitan Meat Sauce)

Recipe by skat5762
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 33mins
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pasta pot or Dutch oven, heat the oil until smoking.
  • Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
  • Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
  • Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
  • Cook until the onions are golden brown and very soft, about 10 minutes.
  • Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
  • Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
  • Remove from the heat and remove meat and sausages from sauce.
  • Cover well and save for another meal.
  • Adjust seasoning with salt and pepper and allow to cool.
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