Ragu alla Napoletana

Preparation steps

• Finely chop the onion.
• Heat the oil in a deep pan, then add the finely chopped onion. Simmer for 4-5 minutes or until softened.
• Add the beef, ribs and thickly sliced ​​sausage and fry together with the onion until the meat turns brown on all sides.
• Reduce the temperature, then add the tomato puree that you dissolved in a little water. Add the wine and cook everything together until the juice is reduced by a third.
• Add canned tomatoes, coarsely chopped basil, salt and pepper and mix well.
• Increase the temperature, then bring everything to a boil. Then lower the temperature, cover and cook for two hours.
• Periodically check if more liquids are needed, so you can add either water or wine.
• When it is cooked, remove it from the hob, take the meat out on a special plate, and serve the sauce with the cooked pasta.
• Serve the meat after the appetizer.