Ragu Napoletano: The Heart of Naples

Ingredients

Parmesan cheese

1/2 cup, freshly grated

Pasta

1 lb, of your choice

Salt and pepper

to taste

Water

1 cup

Red wine

1/2 cup

Tomato paste

1 can (6 oz)

Italian sausage

1/2 lb, casing removed

Pork shoulder

1/2 lb, cut into chunks

Beef stew meat

1/2 lb, cut into chunks

Garlic

4 cloves, minced

Onions

2, finely chopped

Olive oil

2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onions and minced garlic. Cook until the onions turn translucent, approximately 5 minutes.
3. Add the chunks of beef, pork, and the de-cased Italian sausage. Cook until all sides are browned.
4. Stir in the tomato paste, followed by the red wine. Allow the alcohol to cook off for a couple of minutes.
5. Add the water, before seasoning with salt and pepper. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Allow the sauce to simmer for 4 hours, stirring occasionally. This slow cooking process allows the flavors to meld together and the meat to become tender.
7. In the meantime, cook the pasta according to the package instructions until al dente.
8. Serve the simmered ragu over the freshly cooked pasta. Finish the dish with a generous topping of freshly grated Parmesan cheese, and enjoy!