Ragu Napolitana
By: Ann Minard
Published: Thursday, February 18, 2010 - 4:26am

Ingredients




2 28-32 ounce eachs large cans of Italian Plum tomatoes (San Marzano are the best!) crushed or whole tomatoes that have been crushed  a blender slig
olive oil enough to coat bottom of pan
1 tablespoon chopped or grated garlic
1 large onion chopped
fresh parsley torn
fresh basil leaves torn
1/2 -1 teaspoon dried oregano 
1 cup red wine
Salt & fresh ground pepper
Meat: My Mom would use pigs feet and chunks of beef, My Dad would use braciole and or chunks of a pork-butt, I use braciole and

Preparation

1 Heat oil in a heavy bottomed pot 2 Add onion and saute until translucent 3 Add garlic and lightly cook (do not brown) add oregano and stir (This is known as a Soffritto) 4 Add meat and brown 5 Add wine and cook for a few seconds 6 Add tomatoes, salt, pepper, and herbs 7 Cover and simmer for several hours 8 Near the end simmer with lid removed for atleast 20 minutes. The more you cook it with lid off the thicker it becomes. If it still too liquidy just simmer with the lid removed for more time. 9 At the end add a little more fresh basil and parsley. 10 To Serve Italian Style 11 Remove meat and cut up meats and or sausage into slices or small chunks, you will serve the meat on a separate platter. Use the sauce for some spaghetti and lots of Parmesan and bread to soak up the sauce!

About


This is the sauce I grew up on and I believe it runs through my veins! My Father is from Naples and my Mother's family is as well so I feel it was my God given birthright! I remember this being on the stove top cooking all day Sunday and sneaking into the kitchen dipping pieces of bread into it, by the time supper was ready I must have already consumed a whole loaf of bread!