Nedda's Ragu Napoletana

TOTAL TIME: 6 hr 5 min
Prep: 5 min
Inactive Prep: --
Cook: 6 hr
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 7 ounces/200 g mixed cuts stewing beef
  • 750 grams tomato puree
  • Salt and freshly ground black pepper, to taste
  • Pasta, for serving
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Directions

Heat a pan until hot and then add the olive oil and garlic. Add in your meat (leave all the meat whole), letting it flavor up in the garlic and olive oil and get seared on all sides. Pour in enough tomato puree so that all the meat is covered by more than 1 inch. Stir in some salt and pepper, turn up the heat and cook until it starts to bubble up. Lower the heat to medium and continue cooking, 5 to 6 hours.

Remove the meat from the pot. You now have a beautiful flavored meat sauce for your pasta. And the meat becomes the next course--your secondo.

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  • on July 03, 2012

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    My grandmother was from Ripolimosani,outside of Compobasso,Italy.She made a big pot of sauce every Sunday and this is her recipe.Although ,she used lard to fry her meat.It was the best tasting sauce!!!!!The meat and the lard gave the flavor of the meat. Of course now to be more healthy,I use olive oil to fry my meat and I also add 3-4 bay leaves to the pot.It brought back so many wonderful memories of Sunday dinner at Grandma's House.This is truelly the only and best sauce for macaroni!!!!!

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