Ragu Alla Napoletana

Name: Ragu Alla Napoletana
Total time: 3 h 30 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1/2 cup pine nuts, coarsely chopped; 1/2 cup raisins, coarsely chopped; 4 cloves garlic, minced; 2 pounds beef chuck, cut into slices 1/8-inch thick; Kosher salt and ground black pepper; 5 tablespoons extra virgin olive oil; 1 small onion, thinly sliced; 1/4 cup red wine; 2 large (35 ounce) cans of high quality plum tomatoes; Cooked ziti or penne; Grated Parmesan for serving

Recipe from Sandro Manzo

Adapted by Molly O'Neill

Total Time: 3 hours 30 minutes
Rating: 4(31)
Comments: Read comments

Featured in: Two Men, Two Italys, Two Ragouts

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Ingredients

Yield:4 to 6 servings

½cup pine nuts, coarsely chopped
½cup raisins, coarsely chopped
4cloves garlic, minced
2pounds beef chuck, cut into slices ⅛-inch thick
Kosher salt and ground black pepper
5tablespoons extra virgin olive oil
1small onion, thinly sliced
¼cup red wine
2large (35 ounce) cans of high quality plum tomatoes
Cooked ziti or penne
Grated Parmesan for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine-nut and raisin mixture on one side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1¼ hours.
Step 2
Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes and reserved juice to pan, and bring to a simmer. Cook until sauce is very thick, about 2 hours.
Step 3
Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan cheese on the side.