Ragù alla Napoletana

flavio_campaniolo

Preparation time

25 minuti

Difficulty

Media

Cooking time

1 ora e 10 minuti

Servings

4

Extra time

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Questa è una mia versione del #ragù alla #napoletana. In questo caso ho usato un pezzo di testina di manzo, il muscolo (ottimo taglio per il bollito) e la salsiccia di maiale. Un piatto che sa di domenica. Per un risultato ottimale ho optato per la pentola a pressione.

Ingredients

• Roast beef
  1.2 Kg
• Fresh sausage
  1 Kg
• Tomato puree
  750 ml
• Celery
  350 g
• Carrots
  2 u (150 g)
• Golden onion
  2 u (300 g)
• Garlic
  2 cloves
• Extra virgin olive oil
  2 tablespoons
• Fine salt
  to taste
• Sage
  to taste
• Bay leaf
  to taste
• Rosemary
  to taste
• Black pepper
  to taste

Procedure

0. Start by preparing the vegetables. Peel the onions and carrots. Rinse the celery and remove the leaves. Dice all the vegetables, including the garlic (if using). I prefer them coarsely chopped than in Bolognese sauce. I find that this way they really shine.

1. Add two tablespoons of oil to the pan and begin sautéing the vegetables over low heat. Meanwhile, dice the meat into medium-sized cubes (about 2-3 cm).

2. Brown the meat in a pan for a few minutes so it's completely browned. If using sausage, there's no need to add oil or fat to the pan.

3. Once all the meat is browned, add it to the pressure cooker. Add the ground spices or tie them with kitchen string so you can use them at the end of cooking. Add the tomato pulp, a pinch of salt, and a little water to taste. Seal the pressure cooker and cook for an hour.

4. Once the cooking time is up, let the pressure cooker vent and reduce until it reaches the desired density.

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Creation date Apr 14, 2025

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