RAGU ALLA NAPOLETANA
Provided by Food Network
Categories main-dish
Time 3h55m
Yield 4 to 6 servings.
Number Of Ingredients 13
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 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.
- 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.
- 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.
NEDDA'S RAGU NAPOLETANA
Provided by Food Network
Categories main-dish
Time 6h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat a pan until hot and then add the olive oil and garlic. Add in your meat (leave all the meat whole), letting it flavor up in the garlic and olive oil and get seared on all sides. Pour in enough tomato puree so that all the meat is covered by more than 1 inch. Stir in some salt and pepper, turn up the heat and cook until it starts to bubble up. Lower the heat to medium and continue cooking, 5 to 6 hours.
- Remove the meat from the pot. You now have a beautiful flavored meat sauce for your pasta. And the meat becomes the next course--your secondo.
RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)
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
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.
RAGU ALLA NAPOLETANA
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 11
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
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