Ragù alla napoletana

Not a Sunday goes by without a true Neapolitan serving a delicious plate of Neapolitan ragù. The quintessential family lunch, meat ragù is always a beloved favorite. In fact, true Neapolitans even make it for breakfast. Typically, early-rising mothers let it simmer from seven in the morning, so it can cook slowly. Those who wake up more slowly can't resist dipping a piece of bread into it to see if it's as good as ever! This special sauce can be used on paccheri, ziti, rigatoni, and even manfredi, to which ricotta is then added. Unlike Bolognese ragù, it doesn't use ground meat but rather a mix of beef and pork. Braciole with raisins and pine nuts are also a must. Ragù is one of the most famous, well-known, and beloved Neapolitan recipes. The result of this preparation is a thick, very dark sauce with an incredible flavor. Cooking over a very low flame ensures that the meat is incredibly tender, and some pieces even melt in the mouth. For Neapolitans, it's a true tradition, inherited from the monzù, the French chefs who served at the court of King Ferdinand of Bourbon. Many years have passed, but the love for this dish remains unchanged! ► Ingredients for Neapolitan ragù: Pork ribs 650 g Beef muscle 650 g Pork hen 400 g Pork sausage 300 g Peeled tomatoes 2.5 kg Tomato paste 150 g Onions 120 g Red wine 300 ml Lard 15 g EVO oil 4 tablespoons Salt to taste Recipe on the website: https://www.casapappagallo.it/ricette... At Casa Pappagallo, there's always something brewing! Every day, something happens: a new recipe, a freshly planted vegetable in the garden, or some experiment somewhere between a scientific experiment and the search for a new agricultural product. Stepping foot into Casa Pappagallo is like entering a whirlwind of recipes, ideas, and inspiration drawn from our everyday lives. ------------------------- You can also find us here: ► FACEBOOK:   / lucapappagalloofficial   #LucaPappagallo #CasaPappagallo ► DON'T MISS THE NEXT VIDEO RECIPE! Subscribe to the channel:    / @casapappagallo