Ragù alla Napoletana

Name: Ragù alla Napoletana
Ingredients: 1⁄2 cup pine nuts, chopped; 1⁄2 cup raisins, chopped; 4 cloves garlic, minced; 2 lb. beef chuck, sliced to ⅛-inch thickness salt and freshly ground black pepper, to taste; 5 tbsp. extra-virgin olive oil; 1 onion, sliced; 1⁄2 cup red wine; 1-2 (35-oz.) cans chopped tomatoes; 1 (12-oz.) can tomato paste; Grated parmesan, for serving

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This recipe is based on one that Sandro Manzo, an Italian art dealer who now lives in New York, learned from his mother during his youth in southern Italy.

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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.saveur.com.

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Ingredients

1⁄2 cup pine nuts, chopped
1⁄2 cup raisins, chopped
4 cloves garlic, minced
2 lb. beef chuck, sliced to ⅛-inch thickness salt and freshly ground black pepper, to taste
5 tbsp. extra-virgin olive oil
1 onion, sliced
1⁄2 cup red wine
1-2 (35-oz.) cans chopped tomatoes
1 (12-oz.) can tomato paste
Grated parmesan, for serving