Today we will explore a recipe that interprets the most consolidated Neapolitan culinary tradition: His Majesty "'O rraù” (the ragù).
Probably of Provençal origin, ragù has been a characteristic of Neapolitan Sundays since the time of Caroline of Habsburg, wife of Ferdinand IV, who introduced French cuisine to the tables of the Neapolitan nobility.
Neapolitan chefs, always skilled and imaginative, enriched the original recipe based on beef and veal with tomatoes and the long, slow cooking that characterizes the current version.
I decided to enhance this exceptional sauce with an equally exceptional pasta, the Armando Pasta Schiaffone, to say it's good is an understatement.
Grab a pen and paper and enjoy a Neapolitan-flavored lunch.
Ingredients for 4 people- 500g of Armando pasta schiaffoni
- 800 g of beef belly rib
- 500 g of pork sausage
- 400 g of pork ribs
- 3 medium-sized golden onions
- 1 l of tomato puree
- 1 glass of red wine
- 500 l of vegetable broth
- Extra virgin olive oil
- Fine salt
- Waterfall
First, degrease the rib by removing the fattiest parts with a knife and then divide it into pieces weighing between 80 and 100 grams.
Remove the casings from 2 sausages and crumble them separately into a separate container. Peel the onion and chop it finely.
Brown the onion in a non-stick saucepan of adequate capacity over low heat with a drizzle of oil for a few minutes.
Meanwhile, prepare the vegetable broth. Clean the herbs thoroughly, chop them roughly, and place them in a pot with water. Bring to a boil.
Add the rib pieces, pork ribs and whole sausages to the onions.
Let the meat seal on all sides for a few minutes.
Deglaze with red wine and, once completely evaporated, add the tomato puree, a glass of vegetable broth and a pinch of salt.
Add the crumbled sausages directly to the cooking sauce.
Cook over very low heat for at least 4 or 5 hours.
If the sauce evaporates too much, add vegetable broth as needed, taking care not to make it too thin.
When almost cooked, cook the Pasta Armando schiaffoni separately and separate the pieces of meat in another baking dish to enjoy later as a second course.
Drain the pasta al dente and pour it directly into the pot of ragù, mix well, serve and enjoy!
