INGREDIENTS
(For 4 people)
1) 400 g of Don Vincenzo paccheri
2) 350 g of beef stew
3) 160 g of pork sausage
4) 150 g of golden onions
5) 35 g Don Vincenzo red wine
6) rises just enough
7) double salt as needed
8) 140 g pork ribs
9) 350 g of Don Vincenzo tomato puree
10) 30 g Don Vincenzo extra virgin olive oil
11) 300 g of water
Method
To prepare the Neapolitan ragù you need to peel and chop the onions, degrease the white beef and divide it into pieces. In a large saucepan, brown the onion in the oil over a low heat. Allow the oil to cool and immerse the steak, the ribs and the sausages and cook them for a maximum of 10 minutes. Once cooked, deglaze the meat with the red wine and after a few minutes pour in the tomato puree, also adding the water and a little fine salt. Cook everything on a slow flame for about 4 hours. Finally, add another pan with double salt as required and water, bring to the boil and immerse the pasta. Cook the pasta for a total of 10 minutes. Drain the pasta, place it in a bowl, add the ragù, mix everything and prepare the dish to serve or enjoy.