Ragù napoletano (neapolitan meat sauce) – Campania

Name: Ragù napoletano (neapolitan meat sauce) – Campania
Ingredients: 2 small onions , skin and ends removed and finely sliced; 20 mls extra-virgin olive oil; 500 grams pork shoulder, pork ribs or beef shoulder or a mixture of the three, cut into 6 pieces; 75 grams pancetta , chopped; 40 grams prosciutto , finely chopped; 120 mls red wine; 20 grams tomato paste; 750 mls tomato passata; 10 basil leaves; 350 grams rigatoni , ziti or mezzani pasta; 20 grams Pecorino or Parmigiano-Reggiano cheese , finely grated; Sea salt; Black pepper , freshly ground

www.livingalifeincolour.com

Experience the rich, slow-cooked essence of Neapolitan cuisine with Ragù napoletano. Perfect for a luxurious Sunday meal, this hearty sauce pairs beautifully with pasta for a authentic Italian...

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Wooden spoon
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Serving platter
Tongs
Ladle
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Ingredients

2 small onions , skin and ends removed and finely sliced
20 mls extra-virgin olive oil
500 grams pork shoulder, pork ribs or beef shoulder or a mixture of the three, cut into 6 pieces
75 grams pancetta , chopped
40 grams prosciutto , finely chopped
120 mls red wine
20 grams tomato paste
750 mls tomato passata
10 basil leaves
350 grams rigatoni , ziti or mezzani pasta
20 grams Pecorino or Parmigiano-Reggiano cheese , finely grated
Sea salt
Black pepper , freshly ground