Timpano/Ragu alla Napoletana
Timpano/Ragu alla Napoletana

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, timpano/ragu alla napoletana. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Timpano/Ragu alla Napoletana is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Timpano/Ragu alla Napoletana is something which I’ve loved my entire life. They are fine and they look wonderful.

This recipe is based on one that Sandro Manzo, an Italian art dealer who now lives in New York, learned from his mother during his youth in southern Italy. Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course. Ragù is the traditional Sunday lunch for most southern Italian families: the tomato sauce dresses the pasta and the meat is served as a main course.

To get started with this particular recipe, we have to prepare a few components. You can cook timpano/ragu alla napoletana using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Timpano/Ragu alla Napoletana:
  1. Get quartered 1 onion , medium-sized , peeled ,
  2. Make ready 1 celery stalk , washed , chopped
  3. Make ready 1 carrot , medium-sized peeled , chopped
  4. Take 4 garlic
  5. Get 2 Ounces pancetta
  6. Get 4 Tablespoons flat leaf Italian parsley
  7. Prepare 2 Tablespoons olive oil
  8. Take 1 Pound pork spare ribs country style
  9. Make ready 3 Cups red wine dry
  10. Take 1 4 Ounces tomato paste
  11. Make ready 28 Ounces plum tomatoes Italian
  12. Get 4 sausages Italian , sweet

Ricetta Ragù alla napoletana: 'O rraù, è così che gli stessi napoletani chiamano il loro ragù. Una ricetta antica, seguiteci e scoprite insieme a noi il vero ragù alla napoletana. Per il nostro ragù alla napoletana dovrete iniziare partendo dalla cipolla: tagliatela a metà e tritatela. Hozzávalók és az elkészítés részletes leírása.

Steps to make Timpano/Ragu alla Napoletana:
  1. Put the onion, celery, carrot, garlic, pancetta and parsley in a food processor and pulse about ten times for one second, each pulse.
  2. Heat a large pot over medium heat, add the olive oil, then the chopped vegetables.
  3. Lower the heat and saute the mixture (known as batutto) for ten or fifteen minutes or until they soften and brown very lightly.
  4. Add the Pork ribs, cover the pot and cook over low heat for one hour.
  5. At the end of the hour, uncover the pot, raise the heat to high and add the wine.
  6. Allow the wine to boil for a minute or two in order to burn off the alcohol.
  7. Lower the heat and allow the mixture to simmer gently for about an hour, or until the wine has reduced to about 1 cup.
  8. Remove the ribs and reserve them for another purpose.
  9. Add Whisk in the tomato paste, then add the plum tomatoes.
  10. Stir, breaking up the tomatoes, to combine with the wine reduction and tomato paste.
  11. Add the sausages, cover the pot and cook over low heat for one more hour.
  12. At the end of the hour, remove the sausages, cool, cut them in fourths and reserve.
  13. The "Timpano/Ragu alla Napoletana" is READY..!! :)

Il ragù napoletano ('O rraù per dirlo in dialetto) e' una delle ricette più significative della cucina napoletana. Neapolitan ragù is one of the two most famous varieties of meat sauces called ragù. It is a speciality of Naples, as its name indicates (the other variety originated in Bologna and is known in Italian as ragù bolognese or ragù alla bolognese). Tenete il sugo del ragù alla napoletana in caldo e usatelo per condire la pasta. Basato su una lentissima cottura e su un pezzo di carne di maiale (è ammesso anche il manzo) rigorosamente intero, il ragù alla napoletana come il ragù alla bolognese può condire tutti i tipi di pasta, i più utilizzati in.

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