RAGU ALLA NAPOLETANA

Ragu Alla Napoletana image

Provided by Molly O'Neill

Categories dinner, weekday, pastas, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup pine nuts, coarsely chopped
1/2 cup raisins, coarsely chopped
4 cloves garlic, minced
2 pounds beef chuck, cut into slices 1/8-inch thick
Kosher salt and ground black pepper
5 tablespoons extra virgin olive oil
1 small onion, thinly sliced
1/4 cup red wine
2 large (35 ounce) cans of high quality plum tomatoes
Cooked ziti or penne
Grated Parmesan for serving

Steps:

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 one 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.
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 and reserved juice to pan, and bring to a simmer. Cook until sauce is very thick, about 2 hours.
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 cheese on the side.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 535 milligrams, Sugar 9 grams, TransFat 0 grams