Neapolitan Meat Sauce (Ragu Napoletano) Recipe
Servings: 8
Ingredients
- 1/2 lb veal cut into chunks
- 1/2 lb beef chuck cut into chunks
- 1 x onion finely minced
- 4 Tbsp. extra-virgin extra virgin olive oil
- 3/4 c. red wine
- 2 can peeled San Marzano tomatoes - (28 ounce ea) with juices,
- Â Â passed through a food mill
- 1/2 lb sweet Italian sausages
- 1 tsp salt
- 1 pch warm chili flakes
Directions
- In a large pasta pot or possibly Dutch oven, combine the veal, beef, onion and oil over high heat and cook till meat is seared on all sides and meat juices have evaporated, 10 to 12 min.
- Add in the wine and cook, stirring constantly, till wine evaporates and meat is darker brown, about 5 min.
- Stir in the tomatoes, sausage, salt and chili flakes. Reduce heat to simmer and cook 2 1/2 to 3 hrs, stirring occasionally and skimming fat as necessary.
- Remove from heat and remove sausage from ragu, chop and return to ragu. Adjust seasoning with salt and pepper.
- This recipe yields 4 c., for 8 pasta servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 8 servings | |
| Calories 254 | |
| Calories from Fat 170 | 67% |
| Total Fat 19.01g | 24% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 532mg | 22% |
| Potassium 251mg | 7% |
| Total Carbs 1.94g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.66g | 0% |
| Protein 14.12g | 23% |
