Ragù alla napoletana
Instructions
FRY slowly the Walker with the lard, sliced onions, salt and pepper.
Bathed with red wine and let simmer for 2 hours, very sweet.
Add the canned tomatoes, raise the heat and let stand for 15 minutes.
Cover meat with water and continue cooking for another 2 hours at very low heat, turning often, until the sauce has reduced and will become dark and glossy.
Suitable for various uses.
Ingredients and dosing for 4 persons
- 1000 g of silverside of beef
- 125 g of bacon
- 500 g of onions
- 500 g of canned san marzano tomatoes
- 1 1/2 cup of red wine
- Salt
- Pepper