Napoli Sauce: The Original And Tasty Recipe
published on 19 September, 2018 at 15:08
Ingredients:
500g round beef meat
500g adult beef rump (cularda)
500g young veal meat (annecchia)
4 slices beef buttocks (noce) or pork shoulder
100g belly lard
100g prosciutto
50g aged Colonnata lard
250g pork ribs
100g pork rind
4 old golden onions
100g lard
400ml tomato paste
1.5lt tomato puree
4 cloves garlic
1 tuft basil
1 tuft parsley
Grana or freshly grated pecorino
Salt and Pepper To Taste.
500g round beef meat
500g adult beef rump (cularda)
500g young veal meat (annecchia)
4 slices beef buttocks (noce) or pork shoulder
100g belly lard
100g prosciutto
50g aged Colonnata lard
250g pork ribs
100g pork rind
4 old golden onions
100g lard
400ml tomato paste
1.5lt tomato puree
4 cloves garlic
1 tuft basil
1 tuft parsley
Grana or freshly grated pecorino
Salt and Pepper To Taste.
Directions
Place the lard and chopped bacon in a crock pan with garlic and brown the meat over high - but not too high - heat. Brown the meat and blend with a little red wine. Add the onion, not too finely chopped. Now, blend everything with more red wine. Increase the heat each time you add an ingredient and turn it down when it reaches the temperature. Add the tomato paste diluted in a little water little by little. Then add the tomato puree or mashed peeled tomatoes; raise the flame to bring it to a boil and then lower it again. The cooking should last no less than four hours. Salt and a pinch of pepper should be added almost at the end of cooking. The sauce will be ready when the tomato will no longer smell of raw; the sauce must be very dark in color, with a greasy, glossy and dense appearance. Before turning off add the basil. At the end of cooking, remove the meat and keep the sauce in a cool place for the next day. Heat at the moment and season the pasta.
Video: https://www.youtube.com/watch?v=BDH0Rd452Tg
Video: https://www.youtube.com/watch?v=BDH0Rd452Tg
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