Ingredients: Ragu' ala Napoletana
1/2 cup pine nuts, coarsely chopped
1 Onion, minced
2 pounds beef or One Year old Veal chuck, cut into slices 1/8-inch thick
Salt to your tasting
ground black pepper
1/4 cup red wine
2 large (35-ounce) cans of Italian imported plum tomatoes
6 tablespoons extra-virgin olive oil
1 small can of tomato paste
Cooked ziti or penne
Grated Parmesan, for serving
Directions
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 sauté pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about an hour 1. 15.
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.
Enjoy!
1/2 cup pine nuts, coarsely chopped
1 Onion, minced
2 pounds beef or One Year old Veal chuck, cut into slices 1/8-inch thick
Salt to your tasting
ground black pepper
1/4 cup red wine
2 large (35-ounce) cans of Italian imported plum tomatoes
6 tablespoons extra-virgin olive oil
1 small can of tomato paste
Cooked ziti or penne
Grated Parmesan, for serving
Directions
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 sauté pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about an hour 1. 15.
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.
Enjoy!
This is a Staple of Naples city Italy. It is mostly served on a Sunday afternoon, while the soccer game is on at the three o clock. This meal is being prepared to last most of the day into the night, and the Ragu' ala Neapolitan is the main dish, of course.
Any comments regarding this site? Please e-mail:alfredo@spiganantion.com
Alfastudio
Copyright (C) 2005
Copyright (C) 2005
Alfastudio
Copyright (C) 2005
Copyright (C) 2005
Alfastudio
Copyright (C) 2005
Copyright (C) 2005
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