Ragù Napoletano

One of the great dishes of Campania, and one that encapsulates the spirit of Italian cooking better than any other. Often only reserved for a family meal on Sunday due to its lengthy preparation, it is in essence a meat and tomato sauce cooked over a very low flame for a long time. Unlike its more famous cousin ragù alla Bolognese, Neapolitan ragù is started without a battuto (the combination of carrot, onion, and celery); includes copious amounts of tomato sauce; and uses whole cuts rather than ground meat. As with most regional Italian dishes, there are as many recipes as there are cooks. Some use a cut of beef called locena – a steak-like cut obtained from the beef chuck. Others only use pork, in the form of bone-in chops or ribs. Many agree that a combination of beef and pork produces the best results in terms of texture and flavour. Therefore, our recipe combines our Olive fed wagyu short rib, renowned for its unparalleled marbling with whole traditional robust Neapolitan sausage and large chunks of boneless pork shin. While we might associate meat ragùs with pasta alone, this traditional ragù is designed to provide a multi-course meal in itself. With the sauce used to dress pasta for primo, and the meat saved for slicing and serving as your secondo. Because of the lengthy and somewhat laborious preparation this recipe is for 8 people and any left overs can be frozen. It could be easier to prepare the ragù a day or two ahead, then reheat it right before serving. In fact, the resting time does it some good, enabling the flavours to mingle and get acquainted, gaining in depth and complexity.

Ingredients
Directions

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