Recipe courtesy of David Rocco

Nedda's Ragu Napoletana

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  • Level: Easy
  • Total: 6 hr 5 min
  • Prep: 5 min
  • Cook: 6 hr
  • Yield: 4 to 6 servings
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Ingredients

1/4 cup extra-virgin olive oil

2 cloves garlic

7 ounces/200 g ribs, beef or pork

7 ounces/200 g pork belly

7 ounces/200 g sausage, beef or pork

7 ounces/200 g mixed cuts stewing beef

750 grams tomato puree

Salt and freshly ground black pepper, to taste 

Pasta, for serving

Directions

  1. Heat a pan until hot and then add the olive oil and garlic. Add in your meat (leave all the meat whole), letting it flavor up in the garlic and olive oil and get seared on all sides. Pour in enough tomato puree so that all the meat is covered by more than 1 inch. Stir in some salt and pepper, turn up the heat and cook until it starts to bubble up. Lower the heat to medium and continue cooking, 5 to 6 hours. 
  2. Remove the meat from the pot. You now have a beautiful flavored meat sauce for your pasta. And the meat becomes the next course--your secondo.

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