NEAPOLITAN SUNDAY RAGU' - SOPHIA LOREN'S Perfect Sunday Sauce скачать в хорошем качестве

NEAPOLITAN SUNDAY RAGU' - SOPHIA LOREN'S Perfect Sunday Sauce

Ragù Napoletano There are several variations of this great Neapolitan dish. Every family has its own interpretation often more than one like in our family where we cook at least five different adaptations of this quintessential recipe. This is the one we cook most often because it tastes fantastic and does not require a lot of preparation. The pasta shapes I prefer with this recipe are Paccheri and Ziti. Tortiglioni is a good substitute. Traditionally chunks of mozzarella and ricotta are added, and everything is sprinkled with Parmigiano Reggiano. The meat is perfect for the Secondo Piatto, the Second course, with sauté greens and, or potatoes the way you prefer. A good heavy saucepan is preferable but not necessary. Ingredients (serves 6) 700 gr. / 1 ½ lb pork and beef (not too lean, some fat is needed) cut in chunks 2 onion 3 tbsp EV Olive oil or cooking oil 2 bottles (1400 gr / 3 lb) of tomato passata/tomato purée 3 tbsp Tomato paste 2 glasses of red wine Salt to season Mozzarella and ricotta cheese as you like Method Chop the onions Pour 3 tbsp of EV Olive oil /Cooking oil into a saucepan Add the onions. On a medium heat when the onions are golden brown turn the heat up and add the meat. Brown it, then turn the heat down and add the tomato paste. Keep stirring with a wooden spoon to stop sticking at the bottom. When it has a beautiful dark red/brown colour, add the red wine and wait until the alcohol evaporates, it takes a few minutes. Put the pan back on a medium heat, add the Tomato passata. When it starts boiling move the pan to a small ring and/or turn the heat down to the minimum (possibly even placing a diffuser under the saucepan). Add a coffee spoon of salt and simmer for at least 4 hours. Every so often make sure that it’s not sticking, stir it, and if gets too dense add a little bit of water. The final result will be a creamy but not a thick sauce and the meat will break easily. 10 minutes before the end add more salt if required. To improve the flavour you might leave it to rest overnight in the fridge Make sure it is properly reheated. I mixed the pasta (I chose paccheri ) in a large pasta bowl then I added chunks of ricotta and mozzarella and sprinkled with Parmigiano Reggiano when I served it. Enjoy