Neapolitan stew
8 servings
150 minutes
Neapolitan ragu is a classic dish of Italian cuisine with roots in sunny Naples. Its rich aroma and intense flavor come from tender stewed meat, aromatic brisket, and the harmonious blend of white wine with tomato sauce. This dish embodies the philosophy of slow cooking, allowing the meat to absorb all the flavors and aromas. Rigatoni mixed with the rich sauce turns ragu into a hearty meal perfect for family dinners. The taste balances between the tenderness of the meat, the acidity of the tomatoes, and spicy notes of garlic and parsley. It can be served with a glass of dry red wine that enhances the depth of flavor. This is not just food – it's an immersion into the culture, traditions, and soul of true Italian gastronomy.
1
Cut the beef into 6-12 pieces
- Beef: 750 g
2
Clean and tenderize the beef pieces, place chopped parsley, a piece of bacon, some minced garlic, salt, and pepper on each piece. Roll them up and secure with wooden toothpicks.
- Beef: 750 g
- Chopped parsley: 20 g
- Smoked brisket: 6 pieces
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
3
Heat olive oil in a pan. Place the rolls and brown them on all sides. Pour in a glass of white wine. Once it evaporates, add the peeled tomatoes to the pan and let it simmer on low heat with the lid closed for about 2 hours, until the meat is tender. Season the stew with salt and pepper.
- Olive oil: 4 tablespoons
- White wine: 250 ml
- Canned tomatoes: 2.5 kg
- Salt: to taste
- Ground black pepper: to taste
4
Cook the rigatoni until al dente (slightly firm), drain the water, and mix with the sauce and meat.
- Rigatoni Pasta: 600 g