Neapolitan ragu Recipe | Food Network UK

Name: Neapolitan ragu Recipe | Food Network UK
Total time: 205 min
Ingredients: Extra-virgin olive oil; 8 ultimate meatballs, recipe follows; 2 tbsp coarser salt, plus more for seasoning; 1 tbsp black peppercorns, plus freshly ground black pepper for seasoning; 2 tbsp fennel seeds; 1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces; 1 (910g) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs); 4 sprigs fresh thyme; 4 sprigs fresh oregano; 4 medium carrots, roughly chopped; 1 large onion, roughly chopped; 2 ribs celery, roughly chopped; 2 cups dry red wine; 3 (790g) cans tomatoes (recommended: San Marzano); 2 tbsp tomato puree; 910g spaghetti, cooked al dente in salted water; 150g roughly chopped sultanas; 100g toasted pine nuts, roughly chopped; 30g roughly chopped flat-leaf parsley; 1 small to medium onion, chopped; 2 small garlic cloves, chopped; 1 1/2 tbsp finely chopped fresh parsley leaves; 3 thick slices firm white bread, crust removed, cut into cubes; 190ml cup milk; 680g beef mince; 680g pork mince; 1 large egg; 30g freshly grated Parmigiano Reggiano, plus more for serving; Kosher salt; freshly ground black pepper

foodnetwork.co.uk

This mouth-watering recipe is ready in just 3 hours and 25 minutes and the ingredients detailed below can serve up to 8 people.

View full recipe on foodnetwork.co.uk

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 foodnetwork.co.uk.

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Ingredients

Extra-virgin olive oil
8 ultimate meatballs, recipe follows
2 tbsp coarser salt, plus more for seasoning
1 tbsp black peppercorns, plus freshly ground black pepper for seasoning
2 tbsp fennel seeds
1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces
1 (910g) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs)
4 sprigs fresh thyme
4 sprigs fresh oregano
4 medium carrots, roughly chopped
1 large onion, roughly chopped
2 ribs celery, roughly chopped
2 cups dry red wine
3 (790g) cans tomatoes (recommended: San Marzano)
2 tbsp tomato puree
910g spaghetti, cooked al dente in salted water
150g roughly chopped sultanas
100g toasted pine nuts, roughly chopped
30g roughly chopped flat-leaf parsley
1 small to medium onion, chopped
2 small garlic cloves, chopped
1 1/2 tbsp finely chopped fresh parsley leaves
3 thick slices firm white bread, crust removed, cut into cubes
190ml cup milk
680g beef mince
680g pork mince
1 large egg
30g freshly grated Parmigiano Reggiano, plus more for serving
Kosher salt
freshly ground black pepper