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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Sami mo
[email protected]This is a great recipe for a classic ragu alla napoletana. The meat is tender and the sauce is rich and flavorful. I highly recommend it.
Leku Godfrey
[email protected]I love this ragu! It's so flavorful and versatile. I've used it to make pasta, pizza, and even soup. It's always a hit.
vip rakib
[email protected]This ragu is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing and it's perfect for a special occasion.
Alex Editz
[email protected]This ragu is a labor of love, but it's worth it. The slow-cooked meat and the rich sauce are incredible. I highly recommend it.
Mar khor
[email protected]I've made this ragu alla napoletana several times now, and it's always a hit. It's so easy to make and it always turns out perfectly.
Angel Carrera
[email protected]This is the best ragu alla napoletana I've ever had! The meat is so tender and the sauce is so rich and flavorful. I highly recommend this recipe.
Huey Lewis
[email protected]I'm not a huge fan of ragu, but this recipe changed my mind. It's so flavorful and delicious. I'll definitely be making it again.
Mdsiam Kazi
[email protected]This ragu is the perfect comfort food. It's hearty and filling, and it always makes me feel good. I love to make it on a cold winter day.
Realeboga Mosiane
[email protected]I love this recipe! It's so versatile. I've used it to make pasta, pizza, and even lasagna. It's always a crowd-pleaser.
Destiney Jackson
[email protected]This was my first time making ragu alla napoletana, and it turned out perfectly! I followed the recipe exactly, and it was so easy to make. I will definitely be making this again.
Alfred Romero
[email protected]I've tried many ragu recipes over the years, but this one is by far the best. The addition of the red wine and tomato paste really gives it a depth of flavor that I've never tasted before.
Balla Bashdar
[email protected]This ragu alla napoletana was an absolute delight! The flavors were rich and complex, and the meat was fall-apart tender. I served it over pasta, and it was a hit with the whole family.