Ragù alla Napoletana

1. 1

   Heat the olive oil in a large saucepan, add the onion and cook for 4-5 minutes, or until softened.

2. 2

   Add the beef, ribs and sausages to the pan and continue to fry until the meat is browned all over (you may need to do this in batches).

3. 3

   Increase the heat, stir in the diluted tomato concentrate and continue to cook until the volume of the liquid is reduced by one-third.

4. 4

   Add the tomatoes and basil, season with salt and freshly ground black pepper and stir well.

5. 5

   Bring to the boil, then lower the heat to a simmer, cover and cook very gently for about two hours, or until the sauce is thick and silky. Stir from time to time, checking that there is enough moisture; if necessary add a little more wine or water.

6. 6

   Remove from the heat and serve with pasta as suggested above, or on its own with lots of good bread to mop up the rich tomato sauce.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.