Ragù Alla Napoletana

Recipe Ingredients

1/3 cup	78ml	Olive oil
1 1/2 lbs	681g / 24oz	Beef brisket or chuck - cut 3 equal pieces
1/2 lb	227g / 8oz	Boneless veal shoulder - in one piece
1/2 lb	227g / 8oz	Boneless pork shoulder - in one piece
1/2 teaspoon	2.5ml	Salt
1		Yellow onion - chopped
1/2 cup	118ml	Dry red wine
2		Plum tomatoes with juices - (28 oz ea) - chopped, or
		Pulsed in a food processor
1		Chile pepper flakes
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Ziti
		Grated pecorino cheese - for serving

Recipe Instructions

In a large Dutch oven or deep skillet, heat the olive oil over high heat. Add the beef, veal and pork and sprinkle with salt. Cook for about 15 minutes, turning occasionally. Add the onion and cook, stirring occasionally, until the onion is golden and the meats are browned on all sides, about 15 minutes more.

Add the wine and cook until it evaporates, about 10 minutes. Add the tomatoes and chile pepper flakes and simmer, stirring often, for 2 1/2 hours, or until the sauce is thick enough to coat the back of the spoon and the meat is tender.

Use a slotted spoon to remove the meat from the sauce. Reserve for another dish, serve the meat separately as a second course or chop the meat and return it to the sauce. Season with salt and pepper and toss the pasta with the sauce. Top with grated cheese and pass more cheese at the table.

This recipe yields 6 to 8 servings.

Each of 8 servings (with pasta and meat): 553 calories; 40 grams protein; 55 grams carbohydrates; 5 grams fiber; 18 grams fat; 4 grams saturated fat; 100 mg. cholesterol; 369 mg. sodium.

Source:
The Los Angeles Times, 10-27-2004

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