neapolitan ragù

ragù alla napoletana

TOTAL TIME: 3 hours, 45 minutes

MAKES: 6 servings

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Ingredients

1 1/4 pounds boneless chuck roast
1 (2-ounce) piece lardo, cut into 1/3-inch pieces
1 (28-ounce) can whole San Marzano tomatoes in juice, passed through a food mill with juice
1/4 cup tomato paste concentrate (from tube)
2 ounces lard
3 fresh basil leaves
Medium coarse sea salt
3/4 cup dry red wine
1 large onion, finely chopped

Instructions

Using a paring knife, make slits in beef; stud with pieces of lardo. In a medium saucepan, combine puréed tomato, tomato paste and 1 1/2 cups water. Bring to a simmer; remove from heat and cover to keep warm.

Melt lard in a large Dutch oven or heavy pot over medium-high heat. Add beef, basil, 1/2 teaspoon salt and 1 cup water.

Bring water to boil and cook, covered, until water has evaporated, about 15 minutes. Add wine, increase heat to high and cook, stirring frequently, until wine has evaporated, about 5 minutes. Add tomato sauce and onion. Reduce heat to lowest setting and gently simmer, stirring occasionally, until sauce is flavorful and beef is tender, about 3 hours. Adjust seasoning.

April 2009

keywords:

naples, tomato sauce, condiment, beef, lard, lardo, san marzano tomatoes

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Comments [3] | Add your comment

I agree with the comment about the beef not being browned but, actually it does not have to be if all the other methods are adhered too, the flavors and taste will be there.
Posted: February 28, 2010 19:01 by chef markedxn
sorry to read that this recipe does not mention that the beef should be browned first before adding liquid. This is where all the flavor is developed
Posted: February 17, 2010 14:43 by colangelo
We have made this recipe twice. It is wonderful. Even better the next day. We are making it for our group Valentine's Day dinner. A good bacon works for the lardo that we have trouble getting. A great main dish.
Posted: February 08, 2010 22:30 by gardncat