Ingredients for Neapolitan Meat Sauce Ragu Napoletano Alla Anna Galasso
- Top Round Steaks
- Salt And Pepper
- Flat Leaf Parsley
- Pecorino Cheese
- Meaty Spareribs
- Extra Virgin Olive Oil
- 1 large onion, finely chopped
- Celery Rib
- Carrot
- Garlic Cloves
- Basil Leaves
- Crushed Plum Tomatoes
- 1 cup dry red wine
- Kosher Salt
- Ground Black Pepper
- Sugar
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How to Make Neapolitan Meat Sauce Ragu Napoletano Alla Anna Galasso
- Finely chop 1 large onion, 2 carrots, and 2 celery stalks using a food processor.
- In a large, heavy-bottomed pot or Dutch oven, brown 1 lb ground beef and 1 lb ground pork over medium-high heat. Drain off any excess fat.
- Add the chopped vegetables to the pot and cook until softened, about 5-7 minutes.
- Stir in 28 oz (2 large cans) crushed tomatoes, 15 oz (1 can) tomato sauce, 1 (15-ounce) can tomato paste, 1 cup dry red wine, 2 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper.
- Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 4 hours for a deeper flavor. Stir occasionally.
- Taste and adjust seasoning as needed. Consider adding a pinch of sugar to balance the acidity if desired.
- Once the sauce is cooked to your liking, let it cool slightly before storing. It can be used immediately or stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
11g
Fat
19g
Carbs
8g
