NEAPOLITAN RAGù

Neapolitan Ragù image

Number Of Ingredients 11

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2 tablespoons olive oil
1 pound meaty pork neck bones or pork sparerib
1 pound beef chuck in one piece
1 pound Italian-style plain or fennel pork sausage
4 cloves garlic, lightly crushed
1/4 cup tomato paste
3 (28-ounce) cans (28 to 35 ounce) imported Italian peeled tomatoes
salt and freshly ground black pepper to taste
6 fresh basil leaves, torn into small pieces
, larger size
2 cups water

Steps:

1 In a large heavy pot, heat the oil over medium heat. Pat the pork dry and put the pieces in the pot. Cook, turning occasionally, about 15 minutes or until nicely browned on all sides. Remove the pork to a plate. Brown the beef in the same way and remove it from the pot. 2 Place the sausages in the pot and brown on all sides. Set the sausages aside with the other meats. 3 Drain off most of the fat. Add the garlic and cook 2 minutes or until golden. Discard the garlic. Stir in the tomato paste cook 1 minute. 4 With a food mill, puree the tomatoes and their juice into the pot. Or, for a chunkier sauce, just chop up the tomatoes. Add 2 cups water and salt and pepper. Add the pork, beef, sausages, and basil. Bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water. 5 Meanwhile, prepare the meatballs. When the sauce is almost done, add the meatballs to the sauce. Cook 30 minutes or until the sauce is thick and the meats are very tender. Remove the meats from the sauce and serve as a second course or separate meal. Serve the sauce hot. Cover and store in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves