NEAPOLITAN MEAT SAUCE - RAGU NAPOLETANO ALLA ANNA GALASSO
From: Ciao Italia Pronto by Mary Ann Esposito ---------- "A typical Neapolitan ragu is a meat sauce made with beef or pork or a combination of both that is cooked slowly with tomatoes. This was the sauce that simmered for hours on the back burner in a large pot on Sunday morning while the family went to mass. Upon returning home, the smell of it permeated the house, and we could hardly wait to have that plate of macaroni mixed with a sauce that was so flavorful and sweet tasting that we wiped our plates clean with a slice of bread to mop up an left behind driblets. This is a great do-ahead sauce. It can be made 4-5 days ahead, and it can also be frozen for months. This is my grandmother Anna Galasso's recipe, the one she carried with her in her head all the way from Avellino, Italy to her new home in America". Saving Time, use a food processor to mince and chop the vegetables. To save time, make this sauce on the weekend, and freeze some for future use. Use a food processor to mince and chop the vegetables. NOTE: The sauce (with the meat) can be frozen in batches for future use for lasagne, pasta dishes, with vegetables such as green beans, zucchini, and eggplant, and over pizza.----------For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 2h25m
Yield 8 cups
Number Of Ingredients 16
Steps:
- Dry the round steak with paper towels, and rub it on both sides with salt and pepper.
- Sprinkle the meat with the parsley and cheese.
- Roll the meat up like a jellyroll, and tie it in several places with kitchen string.
- Salt and pepper the spare ribs. Set the meats aside.
- Heat the olive oil over medium heat in a large heavy duty pot. Over medium heat, brown the round steak and spare ribs in the oil on all sides. This will take about 5 minutes.
- Stir in the onion, celery and carrot and continue cooking until the vegetables begin to soften. Stir in the garlic and basil. Cook 1 minute.
- Combine the tomatoes and wine in a bowl. Slowly pour the mixture over the meat.
- Stir in the tablespoon of salt, a grinding of pepper, and the sugar.
- Cover the pot, bring the sauce to a boil, then lower the heat to simmer, and cook the sauce until the meat is fork tender, about 1 1/2 hours.
- Remove the meat to a dish. Cover the dish, and refrigerate the meat to make it easier to cut when cold.
- When ready to use, transfer the round steak to a cutting board, and cut the strings from the round steak with a kitchen scissors.
- Cut into neat slices about 1/4-1/2" thick.
- Add to the sauce. Cut the meat off the bones of the spareribs and add the pieces to the sauce.
- Use the sauce for pasta dishes both boiled and baked.
RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)
A Mario Batali recipe, to accompany 'Timpano di Maccheroni (the Mythic Pasta Dome)', recipe #85372. When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the sausage, which I crumbled. They gave it a nice texture, so just go with whatever you are able to get.
Provided by skat5762
Categories Sauces
Time 33m
Yield 3 quarts
Number Of Ingredients 10
Steps:
- In a large pasta pot or Dutch oven, heat the oil until smoking.
- Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
- Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
- Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
- Cook until the onions are golden brown and very soft, about 10 minutes.
- Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
- Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
- Remove from the heat and remove meat and sausages from sauce.
- Cover well and save for another meal.
- Adjust seasoning with salt and pepper and allow to cool.
RAGU ALLA NAPOLETANA
Steps:
- Heat the olive oil in a large saucepan, add meat and and seal well all over (you may need to do this in batches). Season with a salt.
- Than add the onion and cook for 4-5 minutes, or until softened. Add whole garlic cloves and cook more for 1 minute.
- Increase the heat, stir in the diluted tomato paste and continue to cook for 10 minutes. Pour red wine and cook until the volume of the liquid is reduced by one-third.
- Add the tomatoes, season with salt and pepper and stir well.
- Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about 1 1/2 hours, until the sauce is thick and silky.
- Stir from time to time, checking that there is enough moisture; if necessary add a little more water (If there isn't enough water the meat may not cook well, so best to be generous. You can always reduce the meat sauce later).
- After 1 1/2 hour, add basil leaves and let it cook more for 30 minutes.
- Remove from the heat and serve with pasta as suggested above.
MUSHROOM RAGù ALLA BOLOGNESE
This recipe is an adaptation of my old bolognese sauce recipe, but I made it healthier with less processed ingredients (i.e. fake meat substitutes), a little blend of spices, and more tomatoes (which inevitably reduce greatly) as a base for lasagna. I was not disappointed in my experiment! It was the perfect amount for 5 layers of lasagna! This sauce also works perfectly to serve a family of 4-6 for dinner, and still have another 4-6 servings to freeze for next time!
Provided by Laurel Braun
Categories Main Course Sauces and Dips
Time 4h15m
Number Of Ingredients 17
Steps:
- In a medium heavy bottom skillet or dutch oven over medium heat, add the olive oil and heat until shimmering. Add the mushrooms, cooking gently for 5 - 7 minutes until they reduce by half and release their juices. Add the minced garlic to the mushrooms and cook for an additional minute before adding the chopped onions. Cook for an another 2 minutes.
- Add the celery and carrots to the pot and stir well. Cook for 2 - 3 minutes, stirring occasionally to prevent burning. Add the wine (or stock) to the pot to deglaze the bottom and bring to a gentle simmer (reducing the heat if necessary) for 15 minutes until fully reduced. Add the salt, pepper, chili flakes (if using), basil, oregano, marjoram, and thyme along with the milk. Bring back up to a simmer and reduce the liquid once more (12 minutes).
- Add the pureed canned tomatoes to the pot and stir well, making sure to scrape up anything sticking on the bottom. Bring to a low simmer and then reduce to the lowest heat, mostly covering (leave a small gap) and cook for 3 hours.
- After 3 hours, taste and adjust spices. Use in lasagna, serve immediately with pasta, or freeze in small tupperware for quick weenight dinners.
Nutrition Facts : ServingSize 1 scoop, Calories 110 kcal, Carbohydrate 5.2 g, Protein 2.7 g, Fat 5.6 g, SaturatedFat 0.8 g, Sodium 468.6 mg, Fiber 4.4 g, Sugar 5.8 g, UnsaturatedFat 4 g
RAGU ALLA NAPOLETANA
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine-nut and raisin mixture on one side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours.
- Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes and reserved juice to pan, and bring to a simmer. Cook until sauce is very thick, about 2 hours.
- Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 535 milligrams, Sugar 9 grams, TransFat 0 grams
RAGU ALLA NAPOLETANA
Provided by Food Network
Categories main-dish
Time 3h55m
Yield 4 to 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine nut and raisin mixture on 1 side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours.
- Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes, reserved juice and tomato paste to pan and bring to a simmer. Cook until sauce is very thick, about 2 hours.
- Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan on the side.
RAGù ALLA NAPOLETANA
Il ragù alla napoletana è una ricetta tipica della cucina partenopea. Sugo di pomodoro con pezzi di carne e una lunga cottura. Scopri la ricetta!
Provided by GialloZafferano
Categories Piatti Unici
Time 4h30m
Number Of Ingredients 9
Steps:
- Per preparare il ragù alla napoletana cominciate pelando e tritando la cipolla 1 . Poi sgrassate la carne eliminando con una lama affilata la parte grassa dal biancostato di manzo 2 e dividete in pezzi 3 .
- In una casseruola molto capiente lasciate rosolare la cipolla, a fiamma bassa, insieme all'olio extravergine d'oliva per qualche minuto 4 . Poi unite i pezzi di biancostato e le costine 5 , le salsicce 6
- e lasciate sigillare tutti i lati per 6-7 minuti 7 . Sfumate con il vino rosso 8 e, non appena l'alcol sarà completamente evaporato, versate la passata di pomodoro 9 .
- Aggiungete anche l'acqua 10 ed un pizzico di sale. Cuocete a fuoco dolce, quasi sobbollente, per almeno 4 ore 11 . Se l'acqua dovesse evaporare eccessivamente, potrete aggiungerne ancora al bisogno. Trascorso il tempo necessario, affinché la carne si ammorbidisca a sufficienza ed i sapori si siano ben amalgamati, verificate che il ragù napoletano sia salato al punto giusto e poi gustatelo 12 .
Nutrition Facts : Calories 407 kcal, Carbohydrate 5.1 g, Sugar 5.1 g, Fat 29.8 g, SaturatedFat 8.32 g, Fiber 1.5 g, Cholesterol 100 mg, Sodium 844 mg
FETTUCCINE WITH NEAPOLITAN MEAT SAUCE (FETTUCCINE CON RAGU ALLA NAPOLETANA)
Provided by Gianni Scappin
Categories Beef Pasta Tomato Kid-Friendly Dinner Winter Simmer Boil Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 1. In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking. Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes. Add the chile, garlic, and onion, and continue cooking, stirring occasionally, until the onion begins to tenderize, about 5 minutes. Add the tomato paste, wine, and tomatoes, and bring to a boil.
- 2. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the meat is very tender, 3 to 4 hours. The finished sauce should be a deep, rich red color. (The sauce is ready to combine with the fettuccine now, or you can cool and store it in the refrigerator up to 4 days.)
- 3. Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir to submerge and separate it. Cook according to the package directions until al dente.
- 4. Drain the fettuccine, shaking well to remove any excess water, and transfer to a large serving bowl. Add the sauce and toss together until the pasta is evenly coated. Serve at once with the braised meat as desired.
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Servings 4Calories 390 per servingTotal Time 3 hrs
- - After a few minutes add the Meat and cook until brown. ( this is a very delicate phase, you'll have to stir the Meat frequently and make sure the Onion does not burn )
- - When the Meat is browned and the Onion is translucent, deglaze with the wine and continue cooking until it has evaporated.
- - Add the Tomato Paste. Once it dries a bit add the Tomato Sauce ( Passata ), Salt and Fresh Basil, turn down the heat to minimum and cover the pot leaving a wooden spoon between the pot and the lid. Keep cooking slowly, for six hours.
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Main ingredients onion, meat, tomato sauce, red …Region or state NaplesPlace of origin ItalyType Ragù
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- First, start boiling water for the Penne and follow the instructions on the package. Then, peel the carrot, then finely dice the celery, carrot, and onion.
- Heat up a large saucepan on medium-low heat and add a generous amount of olive oil. Once the pan is hot, add the vegetables and let them slowly fry in the oil. This is actually called a Soffrito, which is a commonly used base for sauces, stews, and more!
- Once the Soffrito has turned lightly golden brown, add the ground meat in. Cook until the meat browns and becomes crisp.
- Now, gently pour in the white wine. Stir everything together so the meat and veggies are coated in wine and let the excess wine burn off (it is okay if a little bit is left over).
RAGU ALLA NAPOLETANA RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6-8Estimated Reading Time 6 minsCategory MAINSTotal Time 45 mins
- In a large Dutch oven or deep skillet, heat the olive oil over high heat. Add the beef, veal and pork and sprinkle with salt. Cook for about 15 minutes, turning occasionally. Add the onion and cook, stirring occasionally, until the onion is golden and the meats are browned on all sides, about 15 minutes more.
- Add the wine and cook until it evaporates, about 10 minutes. Add the tomatoes and chile pepper flakes and simmer, stirring often, for 2 1/2 hours, or until the sauce is thick enough to coat the back of the spoon and the meat is tender.
- Use a slotted spoon to remove the meat from the sauce. Reserve for another dish, serve the meat separately as a second course or chop the meat and return it to the sauce. Season with salt and pepper and toss the pasta with the sauce. Top with grated cheese and pass more cheese at the table.
TOP 16 TRADITIONAL ITALIAN FOOD OF ITALY & WHERE TO EAT IT ...
From dianashealthyliving.com
Estimated Reading Time 5 mins
- Pizza. Is there a better combination than bread, cheese, and tomato? Pizza has a long history in Italy, with the first use of the word “pizza” dating back to the 10th century in the south of the country.
- Polenta. On paper, polenta doesn’t sound like the most appetizing of Italian foods, but it is truly authentic and a staple in Italian cuisine. In essence, polenta is boiled cornmeal or another grain.
- Osso Buco – Food From Italy. Hearty osso buco is a casserole of braised veal shanks, vegetables, white wine, and a rich broth. It goes great with polenta, risotto alla milanese, mashed potatoes, or even pasta.
- Focaccia. Another great Italian bread product, focaccia has a similar consistency to pizza dough. It’s made from high-gluten flour, water, salt, water, and yeast.
- Tortellini. These little pasta pockets are filled with delicious morsels of meat (such as prosciutto, mortadella, or pork loin), cheese, nutmeg, and egg.
- Lasagna – delicious food from Italy. Whether you spell it lasagne or lasagna, this layered pasta dish has to be one of the most famous Italian dishes on the planet.
- Bottarga. Bottarga is salted, cured fish roe, and found in a lot of Mediterranean cuisines, including Italian cuisine. The fish eggs are usually from grey mullet or bluefin tuna.
- Squash Blossoms. These edible flowers are not only pretty but are also found in Italian cuisine in various forms. Taken from the plants of marrow, zucchini (courgette), and other types of squash, the blossoms are battered and fried, stuffed, made into soup, or simply eaten raw.
- Risotto – delicious food from Italy. Is there anything more satisfying than tucking into a steaming plate of risotto? This rice dish is cooked in a rich broth until it becomes gloopy, creamy deliciousness.
- Carbonara. Get. In. My. Belly. A hugely popular Italian food enjoyed all over the world, pasta carbonara is an indulgence many of us simply can’t resist.
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From kochbar.de
Cuisine ItalienTotal Time 3 hrsServings 2Calories 103 per serving
- Fleisch trockentupfen und wenn nötig noch in kleinere Würfel schneiden. Gemüse schälen und auch in kleine Würfel schneiden.
- Öl in einem Gußtopf (wo man gut drin anbraten kann) erhitzen und das Fleisch in 2 Fuhren anbraten. Bei der letzten das Gemüse hinzugeben und mit dem Restlichen Fleisch verrühren. Alles mit Salz und viel Pfeffer aus der Mühle würzen, zuletzt das Tomatenmark kurz anschwitzen.
- Mit Rotwein und Tomatensaft ablöschen und das Lorbeerblatt hinzugeben. Alles aufkochen lassen und dann zugedeckt für 3 Stunden bei mittlerer Hitze schmoren lassen. Ab und zu umrühren und wenn es eingedickt ist, immer wieder Wasser nachgießen.
- Ca. 15 Min. vor Ende der Garzeit anfangen die Nudeln zu kochen und das Ragout aufgedeckt bei starker Hitze und unter ständigem Rühren sämig einkochen. Achtung!!! Man sollte sich eine Schürze umbinden. Das Fleisch sollte am Ende zerfallen sein, dann nochmal mit Salz und Pfeffer abschmecken und die fertig gekochten Nudeln mit dem Ragout verrühren.
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- Boil the eggs until hard. Let cool, cut into small pieces, set aside. Finely chop the salame, garlic, and parsley and mix together.
- Pat dry the beef slices. Lightly salt and pepper the top side of each. Line them up on a work surface. Place a slice of bacon on the center of each. Evenly spread the salame mixture on top of the bacon, evenly distribute the egg and cheese. Sprinkle with breadcrumbs.
- Starting with the narrower end ([of the beef)], carefully roll up each slice, tightly, and fasten with tooth picks.
- Heat the olive oil in a large pan over medium heat. Add the braciole, carefully turning until each side is lightly brown. Add the wine and cook for a few minutes, then add the tomatoes, and salt and pepper to taste. Reduce the heat to low and cook for about 2 hours, stirring, frequently and carefully.
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