5 from 6 votes
Ziti with Neapolitan Meat Ragout
Ziti with Neapolitan Meat Ragout - the quintessential Sunday supper meal typical of the beautiful southern city of Naples. And yes, it tastes as good as it looks!
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings:
4
Course:
Main Course
Cuisine:
Italian
Ingredients
- 615 gms beef muscle meat I used chuck steak, 17.5 oz
- 615 gms pork muscle meat I used scotch fillet, but shoulder would work very well too, 17.5 oz
- 250 gms pork ribs 8.8 oz
- 3 tbsp extra virgin olive oil
- ½ onion sliced
- red wine to taste
- 2 tbsp tomato concentrate
- 200 gms tomato puree 7 oz
- 350 gms ziti pasta broken into 3 pieces, 13 oz., Garofalo brand
Instructions
For the Neapolitan Meat Ragout Sauce
To Cook the Pasta
Notes
- I like to cut out very small pieces of meat and add them to my pasta, but this is just my personal preference. Traditionally, the meat would be “lardellata” before being cooked. That means that small holes would be made into the meat and filled with ham, bacon, and pepper. Then the meat would be tied with string and cooked. Most modern Neapolitans don’t do this anymore, Ragout being already pretty heavy by itself. Tradition would also require the use of a copper or clay pan (the so-called tiano) in which to cook the sauce.