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How to make the ragu' napoletano: In a skillet, sauté one onion in oil and lard. Add chopped carrot and
celery. Sauté them until wilted but not browned, add the meats and sauté
until browned on all sides.
Add the peeled, seeded and chopped tomatoes, basil,
and season with salt and pepper to taste. Stir well and cook over very
low heat with the pot covered for about 3-4 hours.
When the ragù 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 ragù may include fresh
pork sausages, braciola stuffed with raisins, pine nuts and spices, and
pork skins stuffed in the same 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 ragù. If meats take less time to
cook, they may be added halfway through the cooking process of
the
ragu' napoletano.
Recipe courtesy of The Italian Trade Commission.
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