Primo: Neapolitan ragu – Food & Home Magazine
Hailing from Naples, Neapolitan ragu is one of the most famous dishes in all of Italian cooking. This is comfort food at its most traditionally delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 200ml extra virgin
- olive oil, for frying
- 2 large carrots, peeled and diced
- 2 large onions, diced
- 3 garlic cloves, peeled and crushed
- 4 celery sticks, diced
- 1kg whole sirloin
- 4-rib lamb rack (on the bone)
- 1 chicken (1,2kg – 1,4kg), jointed
- 500g Italian salsiccia or good, coarse pork sausage
- coarse salt and freshly ground black pepper, to taste
- 375ml (1½ cups) good red wine
- 25ml (5 tsp) tomato paste
- 4 x 400g tins Italian peeled tomatoes
- handful fresh basil, torn
- 1,2kg cooked pasta (preferably hand-broken ziti or rigatoni)
- freshly grated Parmesan, to serve
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