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Neapolitan ragu




Source of Recipe


the web


List of Ingredients




1 onion, thinly sliced
1 lb. whole veal shank
2 oz. oil
8 oz. pork short ribs
1 oz. Iard, chopped
3 Ibs. peeled, seeded
1 carrot
chopped tomatoes
1 celery stalk
20 basil leaves
8 oz. whole top round
salt and pepper to taste


Recipe



Saute' one onion in oil and fard in skillet. Add chopped carrot and celery. Saute' them until wilted but not browned, add the meats and saute' until browned on all sides.
Add the peeled, seeded and chopped tomatoes, basii, and season with salt and pepper to taste. Stir well and cook over very low heat with the pot covered for about 3 or 4 hours.
When the ragu' is ready, remove the meat from the casserole and set aside. Use the sauce as a condiment for maccheroni, and serve the various meats with it or as a second course.
Other variations of ragu' may include fresie pork sausages, braciola stuffed with raisins, pine nuts and spices, and pork skins stuffed in the seme manner. These meats may be used in addition or instead of other cuts; in any event, the less choice cuts are more suitable for this long cooking ragu'. If meats require less time to cook, they may be added halfway through the cooking process