Zutaten für Ragu Napoletano Neapolitan Meat Sauce
- Extra Virgin Olive Oil
- Veal Shoulder
- Boneless Beef Chuck
- Kosher Salt
- Fresh Ground Black Pepper
- 1 large onion, chopped
- Dry Red Wine
- Plum Tomatoes
- Italian Sweet Sausage
- Hot Red Pepper Flakes
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Zubereitung von Ragu Napoletano Neapolitan Meat Sauce
- Heat 2 tablespoons of olive oil in a large Dutch oven or pasta pot over medium-high heat until shimmering.
- Season 1 lb veal and 1 lb beef chuck with 1 tsp salt and 1/2 tsp black pepper. Sear in batches, until deeply browned on all sides (about 5-6 minutes per batch). Remove and set aside.
- Add 1 large onion, chopped, to the pot and sauté, scraping up browned bits, until golden brown and very soft (about 10 minutes).
- Pour in 1 cup dry red wine, scraping up any remaining browned bits. Bring to a simmer and cook for 2 minutes.
- Add 2 (28 ounce) cans crushed tomatoes, 1 lb Italian sausage (removed from casings and crumbled), 1/2 tsp red pepper flakes, the seared meat, and 1 tsp dried oregano.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, stirring occasionally and skimming off any excess fat.
- Remove the meat and sausage from the sauce. Strain the sauce if desired for a smoother consistency.
- Season to taste with additional salt and pepper. Serve over your favorite pasta. The remaining sauce can be stored and used later!
- Serve over your favorite pasta or use to make a Timpano di Maccheroni!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
63g
Fat
45g
Carbs
9g
