How to make the Neapolitan Ragu':
Naples has its own ragu', with as many variations as you might
imagine. Its nickname is ragu' guardaporta which means
"doorman's ragu' " because a doorman supposedly having nothing else
to do but watch the main entrance could watch the slow cooking of
the ragu' as well.
The ragu' napoletano (Neapolitan ragu') has been written about in
poems, such as that penned by journalist Giuseppe Marotta:
What an aroma...
How delicious! And you, Maria, dip the fork in
No, wait! Let us examine our conscience first!
I love you and I am faithful to you!
What about you, Maria?
Let us think, well...
Are we really worthy of this ragu'?
In a skillet, saute one onion in oil and lard. Add chopped carrot and
celery. Saute them until wilted but not browned, add the meats and saute
until browned on all sides.
Add the peeled, seeded and chopped tomatoes, basil,
and season with salt and pepper to taste. Stir well and cook over very
low heat with the pot covered for about 3-4 hours.
When the ragu' is ready, remove the meat from
the casserole and set aside. Use the sauce as a condiment for maccheroni,
and serve the various meats with it or as a second course.
Other variations of ragu' may include fresh
pork sausages, braciola stuffed with raisins, pine nuts and spices, and
pork skins stuffed in the same manner. These meats may be used in
addition or instead of other cuts; in any event, the less choice cuts
are more suitable for this long cooking ragu'. If meats take less time to
cook, they may be added halfway through the cooking process of
the ragu' napoletano.
Recipe courtesy of The Italian Trade Commission.
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