NEAPOLITAN MEAT RAGÙ PASTA, a Sunday main dish typically Neapolitan, simple and good recipe, perfect for festivities with a rich and tasty sauce with meat, also great for lasagna.
Delicious meat ragù pasta, prepared in a few minutes but cooked for more than 3 hours otherwise it cannot be called ragù, perfect to dress pasta, penne rigate, rigatoni, or tagliatelle.
A simple dish to prepare with very simple ingredients, for the meat ragù you need tomato puree, onion, carrot, meat, and of course pasta. It’s definitely delicious with the meat becoming very tender.
Follow me in the kitchen today there’s meat ragù pasta.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz beef (upper neck part)
- 6 cups tomato puree
- 1/2 white onion
- 1/2 carrot
- 1 tbsp vino cotto (optional)
- 14 oz penne rigate
Steps
I usually pre-cook the onion with water and vinegar, but you can skip this step.
Chop the onion and carrot, place in a large pot with plenty of oil, sauté a little, add the meat, brown it, then add the tomato puree and the vino cotto.
The amount of oil is up to you, I recommend adding more than needed. You can skim off the oil after cooking if you don’t prefer it.
Cook on low heat for 4 hours or until the meat is very tender and melts in the mouth.
Cook the pasta, drain it al dente and dress it with the ragù.
Bon appétit
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The sauce is made with only beef, but you can use pork like sausages or ribs, or add them to the beef.
You can enrich it by adding more tomato puree, the vino cotto is delicious but can be omitted.
