Ragu alla napoletana recipe

Step by Step

Step 1

In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine nut and raisin mixture on 1 side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours.

Step 2

Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes, reserved juice and tomato paste to pan and bring to a simmer. Cook until sauce is very thick, about 2 hours.

Step 3

Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan on the side.

Ingredient

Raisins

2 cup 2 cup
Onion

1 small 1 small
Water

4 cups 4 cups
Garlic

4 cloves 4 cloves
Red wine

4 cup 4 cup
Pine nuts

2 cup 2 cup
Extra-virgin olive oil

5 tablespoons 5 tablespoons
Beef chuck

2 pounds 2 pounds
(35-ounce) cans of high quality plum tomatoes

2 large 2 large
Can tomato paste

1 small 1 small

Ragu alla napoletana recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

How do you feel?

Related Recipe

3-sauce baked spaghetti recipe

Tagliatelle with shrimp, zucchini and cherry tomatoes recipe

10-minute chicken, corn and kimchi ramen recipe