Neapolitan Meat Ragu Recipe - Cooking Index
Neapolitan Meat Ragu Recipe - Cooking Index
| 6 tablespoons | 90ml | Extra-virgin olive oil |
| 5 | Pork ribs | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 5 | Chicken thighs | |
| 5 | Sweet Italian sausage - (5" ea) | |
| 5 | Pork Braciole - (listed below) | |
| 5 | Neapolitan Meatballs - (listed below) | |
| 1 cup | 237ml | Red wine |
| 6 cups | 1422ml | Basic Tomato Sauce - (see recipe) |
| Pork Braciole | ||
| 5 | Pork shoulder - (6 oz ea) - pounded thinly to | |
| Yield 6" by 8"-long slices | ||
| 5 tablespoons | 75ml | Grated orange zest |
| 5 tablespoons | 75ml | Grated pecorino |
| 5 tablespoons | 75ml | Chopped flat-leaf parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Butcher's twine or heavy duty kitchen | ||
| String |
In a heavy-bottomed 8-quart Dutch oven, heat the olive oil over medium heat until just smoking.
Season each piece of meat with salt and pepper. Brown all sides of each rib, remove, and set aside on a plate. Repeat browning process with chicken thighs, sausages, and Pork Braciole.
When the meat is browned, remove and deglaze with red wine. Add Basic Tomato Sauce and bring to a boil. Return ribs, thighs, sausage, braciole, and Neapolitan Meatballs to the pot, return to boil, and lower to high simmer. Cover with the lid and simmer for 45 minutes. Remove meats to a serving platter and keep warm. Serve sauce with paccheri pasta as a separate course.
For the Pork Braciole: Season each piece of pork on one side with salt and pepper. In a small bowl, combine the orange zest, pecorino, and parsley. Spoon 2 tablespoons of mixture onto center of seasoned side of one piece of pork. Starting at one end, carefully roll the pork to form a very thick cigar. Wind a long piece of string around the roll many times and secure with a knot. Repeat with the remaining 4 pieces of pork.
This recipe yields 4 to 6 servings.
Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1B08) - from the TV FOOD NETWORK
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