RAGU ALLA NAPOLETANA
Provided by Food Network
Categories main-dish
Time 3h55m
Yield 4 to 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine nut and raisin mixture on 1 side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours.
- Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes, reserved juice and tomato paste to pan and bring to a simmer. Cook until sauce is very thick, about 2 hours.
- Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan on the side.
RAGU ALLA NAPOLETANA
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine-nut and raisin mixture on one side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours.
- Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes and reserved juice to pan, and bring to a simmer. Cook until sauce is very thick, about 2 hours.
- Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 535 milligrams, Sugar 9 grams, TransFat 0 grams
RAGU ALLA NAPOLETANA
Provided by Food Network
Time 3h55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine nut and raisin mixture on 1 side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours.
- Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes, reserved juice and tomato paste to pan and bring to a simmer. Cook until sauce is very thick, about 2 hours.
- Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan on the side.
RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)
A Mario Batali recipe, to accompany 'Timpano di Maccheroni (the Mythic Pasta Dome)', recipe #85372. When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the sausage, which I crumbled. They gave it a nice texture, so just go with whatever you are able to get.
Provided by skat5762
Categories Sauces
Time 33m
Yield 3 quarts
Number Of Ingredients 10
Steps:
- In a large pasta pot or Dutch oven, heat the oil until smoking.
- Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
- Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
- Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
- Cook until the onions are golden brown and very soft, about 10 minutes.
- Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
- Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
- Remove from the heat and remove meat and sausages from sauce.
- Cover well and save for another meal.
- Adjust seasoning with salt and pepper and allow to cool.
FETTUCCINE WITH NEAPOLITAN MEAT SAUCE (FETTUCCINE CON RAGU ALLA NAPOLETANA)
Provided by Gianni Scappin
Categories Beef Pasta Tomato Kid-Friendly Dinner Winter Simmer Boil Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 1. In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking. Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes. Add the chile, garlic, and onion, and continue cooking, stirring occasionally, until the onion begins to tenderize, about 5 minutes. Add the tomato paste, wine, and tomatoes, and bring to a boil.
- 2. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the meat is very tender, 3 to 4 hours. The finished sauce should be a deep, rich red color. (The sauce is ready to combine with the fettuccine now, or you can cool and store it in the refrigerator up to 4 days.)
- 3. Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir to submerge and separate it. Cook according to the package directions until al dente.
- 4. Drain the fettuccine, shaking well to remove any excess water, and transfer to a large serving bowl. Add the sauce and toss together until the pasta is evenly coated. Serve at once with the braised meat as desired.
More about "ragu alla napoletana recipes"
RAGú NAPOLETANO (NEAPOLITAN-STYLE ITALIAN MEAT SAUCE …
From seriouseats.com
3.5/5 (2)Total Time 4 hrsCategory Mains, Sausage, Soups And Stews, SauceCalories 1212 per serving
RAGU NAPOLETANO RECIPE (NEAPOLITAN-STYLE ITALIAN MEAT …
From askchefdennis.com
5/5 (29)Total Time 3 hrs 45 minsCategory EntreeCalories 358 per serving
RAGù NAPOLETANO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Category SauceTotal Time 8 hrsEstimated Reading Time 6 mins
RAGù NAPOLETANO | TRADITIONAL MEAT-BASED SAUCE FROM
From tasteatlas.com
RAGù ALLA NAPOLETANA (IL RAGù DI GENNARO) RECIPE : SBS FOOD
From sbs.com.au
RAGU ALLA NAPOLETANA RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6-8Estimated Reading Time 6 minsCategory MAINSTotal Time 45 mins
RAGU ALLA NAPOLETANA RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
TWO GREEDY ITALIANS - RAGù ALLA NAPOLETANA (HD) - YOUTUBE
From youtube.com
RAGù ALLA NAPOLETANA | AUTHENTIC NEAPOLITAN RAGù SAUCE RECIPE
From pastagrammar.com
RAGù ALLA NAPOLETANA (SUNDAY SAUCE) — SAUCED & FOUND
From kristinmelia.com
RAGU ALLA NAPOLETANA | BITE IT QUICK
From biteitquick.com
RAGU ALLA NAPOLETANA RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
PASTA ALLA GENOVESE (PASTA WITH NEAPOLITAN BEEF AND …
From seriouseats.com
CAVATELLI CON RAGù ALLA NAPOLETANA (GRAVY AND BRACIOLA)
From garrubbo.com
RAGù ALLA NAPOLETANA | SAVEUR
From saveur.com
RAGù ALLA NAPOLETANA RECIPE - BBC FOOD
From test.bbc.co.uk
RAGù ALLA NAPOLETANA RECIPE - BBC FOOD
From bbc.co.uk
You'll also love