Best Fettuccine With Neapolitan Meat Sauce Fettuccine Con Ragu Alla Napoletana Recipes

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RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)



Ragu Napoletano (Neapolitan Meat Sauce) image

A Mario Batali recipe, to accompany 'Timpano di Maccheroni (the Mythic Pasta Dome)', recipe #85372. When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the sausage, which I crumbled. They gave it a nice texture, so just go with whatever you are able to get.

Provided by skat5762

Categories     Sauces

Time 33m

Yield 3 quarts

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1/2 lb boneless veal shoulder, cut into chunks
1/2 lb boneless beef chuck, cut into chunks
kosher salt
fresh ground black pepper
1 onion, finely chopped
3/4 cup dry red wine
2 (28 ounce) cans peeled plum tomatoes, with juice,passed through a food mill
1/2 lb italian sweet sausage (I used hot)
1 pinch hot red pepper flakes

Steps:

  • 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.

PASTA NAPOLITANA



Pasta Napolitana image

This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 25

8 bacon strips
1 pound ground beef
1 pound bulk Italian sausage
1 tablespoon olive oil
1 large onion, chopped
1 can (6 ounces) tomato paste
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) chicken broth
1/2 cup dry red wine
1 can (8 ounces) mushroom stems and pieces
1/3 cup pepperoni, chopped
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon seasoned salt
1 teaspoon pepper
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

  • In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.

Nutrition Facts : Calories 427 calories, Fat 28g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 1591mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.

FETTUCCINE WITH NEAPOLITAN MEAT SAUCE (FETTUCCINE CON RAGU ALLA NAPOLETANA)



Fettuccine with Neapolitan Meat Sauce (Fettuccine con Ragu alla Napoletana) image

Provided by Gianni Scappin

Categories     Beef     Pasta     Tomato     Kid-Friendly     Dinner     Winter     Simmer     Boil     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
2 pounds boneless beef rump or bottom round
Kosher salt
1 fresh red chile, seeded and chopped
1 garlic clove
1 medium onion, chopped
1/4 cup tomato paste
1/2 cup dry white wine
4 cups fresh or canned peeled tomatoes, seeded and crushed, juices reserved
1 pound fettuccine

Steps:

  • 1. In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking. Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes. Add the chile, garlic, and onion, and continue cooking, stirring occasionally, until the onion begins to tenderize, about 5 minutes. Add the tomato paste, wine, and tomatoes, and bring to a boil.
  • 2. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the meat is very tender, 3 to 4 hours. The finished sauce should be a deep, rich red color. (The sauce is ready to combine with the fettuccine now, or you can cool and store it in the refrigerator up to 4 days.)
  • 3. Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir to submerge and separate it. Cook according to the package directions until al dente.
  • 4. Drain the fettuccine, shaking well to remove any excess water, and transfer to a large serving bowl. Add the sauce and toss together until the pasta is evenly coated. Serve at once with the braised meat as desired.

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