Neapolitan Ragù (Rich Meat Sauce): the original recipe by Antonio Sorrentino скачать в хорошем качестве

Neapolitan Ragù (Rich Meat Sauce): the original recipe by Antonio Sorrentino

'o Rraù also called Neapolitan ragù is an ancient recipe from Campania, of long preparation and extremely rich in ingredients (the complete list is found below). Antonio Sorrentino presents his version of this dish ideal for family Sundays. Following Sorrentino's instructions, you will learn about the necessary cuts of meat, the kind of tomatoes, cooking methods and the secrets to make the real Neapolitan ragù, a truely epic recipe! Ingredients for 12 people The meat cuts 250 g Veal shank 250 g Pork shank 250 g Pork blade 500 g Hand-cut pork sausage 500 g Pork chops 250 g Veal rib roast 300 g Veal brisket 200 g Pork rind 200 g Blade roast The base 2 garlic cloves 100 g coppery onion Basil to taste Aglianico wine to taste 5 kg Pizzutello tomato purée 200 g Concentrated date tomato paste 200 g extra virgin olive oil 100 g Leaf lard Salt and Pepper To Taste Veal chop stuffing 50 g Rolled bacon 1 clove of garlic 30 g Pecorino Raisins and pine nuts to taste Basil and parsley to taste Rind stuffing 1 clove of garlic 30 g Pecorino Raisins and pine nuts to taste Basil and parsley to taste Brisket stuffing 250 g stale bread, soaked and wrung out eggs 120 grated Parmesan cheese Parsley to taste Salt pepper to taste