Neapolitan ragout is one of the most important dishes of Neapolitan cuisine, famous for its slow cooking and rich, tasty flavor. Perfect for seasoning pasta or as a main course!
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In a large pot, lightly brown the onion in the oil; add the pieces of meat and brown them on all sides, then deglaze with the wine and let it evaporate.
When the wine has evaporated, add the tomato purée, a tablespoon of tomato paste and a little water. Season with salt and add a pinch of sugar. Cover leaving a vent and cook over low heat for 4 hours.
The ragout is ready. You can use it to season pasta (any short pasta shape, ziti, penne, paccheri, fusilli), you can prepare baked pasta, or sartù di riso or Neapolitan lasagna. The meat will be your second course.
Casserole
In the refrigerator for 3-4 days, or frozen
Italia, Campania
| Energy (kcal) | 135.65 |
| Carbohydrates (g) | 1.44 |
| of which Sugars (g) | 1.44 |
| Fat (g) | 9.02 |
| of which Saturates (g) | 3.04 |
| Protein (g) | 11.61 |
| Fiber (g) | 0.35 |
| Sale (g) | 0.14 |
