Recipes · Pasta
Hours on the stove, almost no effort. The only rule is that it never boils.
AI-generated photo.
In Salerno, ragù isn't a sauce, it's a schedule. Nonna Rosa puts the pot on after breakfast and the whole building knows what's for lunch.
This is the Neapolitan kind: big pieces of meat that melt into the tomatoes, not a ground-meat sauce. The sauce goes on the pasta first, and the meat is often served after as its own course.
con amore, Lia 💚
Season the meat with salt. Heat the oil in a heavy pot over medium-high heat and brown the pieces well on all sides. Move them to a plate.
Lower the heat to medium and cook the onion in the same pot until soft and golden.
Stir in the tomato paste and cook for 2 minutes until it darkens. Pour in the wine and scrape up the browned bits until it has mostly cooked off.
Add the tomatoes, basil and the meat with its juices. Bring just to a simmer, then cover with the lid slightly open and keep it on the lowest heat. You want a slow bubble now and then. Stir occasionally and add a splash of water if it gets too thick.
The ragù is ready when the sauce is dark and the meat is fork-tender. Take the meat out and season the sauce with salt. Boil the pasta until just al dente and toss it with plenty of sauce and a splash of pasta water.
Plate the pasta with cheese on top. Serve the meat as a second course, or shred it back into the sauce.
Where it goes wrong
It tastes even better the next day. Cool it quickly, refrigerate for up to 3 days, or freeze for up to 3 months.
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