How to Make the ULTIMATE Meat Sauce | Ragù alla Napoletana Recipe
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- čas přidán 1. 06. 2024
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We're big believers in the holy practice of Sunday lunch, where Italian families share a special (and big) afternoon feast together. Every time Mamma Rosa asks me what I want for Sunday lunch, I always have the same answer: ragù.
Ragù alla Napoletana is perhaps the most classic Sunday lunch dish in southern Italy. While we've eaten it on the channel before, we've never taken the time to make a dedicated video on how to make it from start to finish. This omission didn't seem right to us, so today Eva is sharing everything she knows about this simple but extraordinary sauce.
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Happy Sunday! If Mamma Rosa asked YOU what you would like to eat for Sunday lunch, what would your answer be?
Fileja pasta with Nduja are incredible
But have heard there is also Calabrian ragu? If so would love to see
Definitely ragú!
A bollito misto is similarly easy to prepare and also takes a good bit of time to cook. It is also shockingly decadent.
From a different corner of the world, a good seafood gumbo has that religious-experience quality to it.
For sure Ragu!! Sunday =Ragu day❤
I like lasagna.
Memories. My mom passed 11 months ago. This went deep in my heart. Every Sunday of my entire life. The entire neighborhood could smell her Ragu. ❤️ I miss you mom. More than words could ever say.
🙏
❤
I can't say Ragu. Keep thinking of that slop in the jar. I grew up with sauce.
So sorry for your loss. I hope this ragu brings comfort to your heart.
My calàbrian grandmother made ragu every Sunday also. But she sauteed meatballs made with pork and beef and added them to the pot with ribs, saugsage, and sometimes braciole as well. When we entered her home the smell carried us to the huge pot simmering on the stove. We would try to dunk bread into the pot and she would tap our wrist with her wooden spoon and say, "just a looka no toucha!" We would beg to set the table because we couldn't wait too long to eat.
I love how this wasn’t just a cooking lesson, it was history, art, poetry, all merged.
YES!! A complete gift of Love to serve to those you Love. I’m from a Sicilian family so speak with absolute wonderful memories growing up.
Loved the "You can use olive oil, but it won't be the same." Mother in law was a good cook. People would ask for recipes but say "Mine never tastes as good as yours." She realized this was because people would substitute things. Those people were then shocked when the dish turned out differently. 😂
We use salt pork, gives that special taste similar to her recipe.
I think a lot of times it's the taste in a person's hand and the inner clock that knows when to stop adding.
@@deniseg812 perfectly said
Absolutely : some stuff cannot be substituted, they are mandatory ! i
Eva holding her mom in such high regard is a beautiful thing to watch even though Harper tried to compliment her.
Does Eva ever do videos completely in Italian? Her Italian is beautiful.
I had a Neapolitan Ragu in Naples last summer (first time visiting Italy) and I literally cried tears of joy - that's how amazing it was
That woman is so right about not being precise when it comes cooking a dish like this, it's an artform that you have to look, feel, touch and taste to get the balance just right. Baking on the other hand is straight up science.
Ragú is a Mamma’s (or Nonna’s or Zia’s) Love, on a plate. Thank You for demonstrating that Love, Eva e Harper! ❤
It’s been 11 years since my father past away. His “secret” ingredient was pork chops. This reminds me of him. I would also add making this is also a way to remember those family members that have passed. I am going to make this to honor my late father.
Thank you for sharing this beautiful memory!
❤❤❤❤❤
🙏
Because the pork with a bone always makes it delicious!
My family did neck bones because we couldn't afford anything more but it was so good!
Eva saying that "you need to taste it before you taste it with your love' is the most Italian thing I've ever heard in my life love it!
These are things that can only come out of a true and authentic Italian, those who truly love what they do in the kitchen, because it is truly done with love and not just to fill their bellies.
I remember waking up to the smell of ragu on sundays as a young girl. This was sunday in my house. My mom got up early and made the ragu so it would be ready for 1 oclock in the afternoon. Those were the days. I try to carry on the traditions but its just not the same.
Harper getting on Eva’s case about the amount of wine and her response is perfect haha. Cooking is more art than science.
OK, two things about this fantastic video: firstly, I know exactly what Eva means when she says that the meat has a lot of moisture and sounds different when seared. It doesn't sound crispy, it actually sounds like there's a little stream running somewhere in the flat. Yes, I know it sounds crazy, but I can't explain it any other way.
Secondly, my mum and grandma used to cook big meals on Sundays and I always wondered why. For some time now, I've realised how clever that was. With the leftovers and a few modifications, you could easily feed the family for two more days without having to cook elaborately every day. I have now adopted this tradition.
My Sunday tradition is every Sunday morning I go to Italy. Pasta Grammar and then Nicki Positano
Eva, I can relate to being awaken by the awesome scent of my mom's ragu sauce on Sunday mornings too. My mom would make meatballs to add to her ragu Occasionally I woke early enough and would be able to flatten the meatballs in the frying pan and put a few aside before she added them to the sauce. Always delicious. I still do it to this day when I make my ragu. Thanks for the flashback. Cheers.
My family was fortunate to have an Italian cook from
Abruzzi and when Eva said Sunday Ragusa starts at 5am brought me back to that wonderful aroma filling the kitchen. She would start at 5am the off to church at 8 and the ragu was on a low simmer for 2pm lunch..
Thank you for the memories.
Ragusa on next Sunday menu...
My grandparents on my mother’s side are from Roseto in Abruzzi, my grandmother was born 1886 and she brought all those recipes here with her and my mother learned all of it.
Yeah the gravy is made a little different here these days, the meat we use are the meatballs, made from beef pork and veal and Italian sausage.
Also here we eat way larger portions than in Italy, and a fresh Italian hard bread to clean the dish off is mandatory for me…
My fathers side is from Naples, my grandmother Mary on that side was a good cook but no where close to my grandmother Elisa..
I love so much how Eva describes the whole cooking process of this Ragu as such an act of love. She has raised my level of cooking for my family far beyond just putting food the table - it brings special meaning to it, it’s an act of love. ❤️
Thank you Eva and Harper for bringing back my childhood memory of running home from church on Sundays to be at the table on time for my mom's wonderful ragu. She would start very early using various meats on the bone, home-made sausage and ribs. Woe to anyone who was late to Sunday lunch. One sunday I was running so fast, worried I would be late, that my shoe flew off and I had to go back and get it. Lol, I lost my shoe for the ragu.
Outside of the lard, this is the Ragu my Nona brought from Sarnano, Marche in 1906. So hers is 117 years old from the recipes' arrival in America. She used spare ribs. No other meat. I still make it, and I never let myself run out. God only knows HOW much older it really is in my family, while still in Italy. 200 years or more??😯
She taught it to my mom, and it continues on through the generations. Thanks Eva, this was a real treat to watch! 🙂😋
Only spare ribs huh? I should try that sometime to see how that tastes without the competing flavors of sausage and meatballs or chunks of beef chuck, etc. I noticed Eva didn't really add much in the way of herbs. I forget if she put some basil in or not. What kind of herbs do you use if it's just spare ribs? Sorry for being so inquisitive but I'm trying to become more versatile with my sauces. :)
@@ascendant95 I've tried it with other meats and pork cuts. For some reason, the unique flavor of my family's sauce, can only be gotten with spare ribs. I can speculate why lets say baby back ribs or pork chops lessons the flavor for me. Or when beef is added with the spare ribs. I think it's the fat content, but I can't be sure. What I can also say though, is that after 5 hours that spare rib meat is falling off the bone and tastes better to me than Barbecue ribs. It's an amazing flavor explosion to me. And yes, those herbs are not needed.
@@algini12 Thanks so much for responding I'm very grateful. I'm gonna switch it up and try something similar to what you're doing. Wish me luck! I pulled a single serving of my last batch out of the freezer and had it with some fusilli last night. It was very good, but it can be better!
@@ascendant95 Your Welcome! One of the secrets to this sauce, is having great canned tomatoes. That's harder to find than people think. It's the reason the herbs aren't necessary. San Marazano is what's needed if you can find it. No need for sugar if you can find this. But it's expensive, and I do 5 big cans and 2 and 1/2 full slabs of spare ribs ( I always do a lot to freeze). Funny that Eva calls it liquid gold, because I've always called it that myself.
Love this family recipe! Do you eat the meat as is for second course or does it need to be char grilled or have sauce added?
Growing up, most of the time, the older generation called it gravy. I asked my Calabrian grandmother the difference. She said, "if there's meat in the sauce, its gravy". Sunday gravy is famous.
The best is sneak dipping a chunk of good Italian/Sicilian into the gravy
I add a lamb shank to my pork and beef. And it’s soooo yummy in the sauce! I love a good ragú! I also make it a day ahead so it gets nice and happy. 😊
WOW - I am stunned - I thought that my Sicilian grandma was the only one who added a lamb shank! ANd it is sooo rich - there is nothing like it.
I add a lamb shank as well. It brings it to another level!
My MIL always added this! It’s called “Castrato” here. It was always lamb which has been castrated. I haven’t seen this at the butchers in years.
Every Sunday we had lunch at the MIL’s and she made Sugo di Castrato. Sometimes Saige’s were added or pork ribs and/or involtini. Sort of depended what was available. Always added at the very last were her raw horse meat meatballs added to the bubbling sugo. I can still smell that. She is 94 now and has slowed down a lot but she is still very loved and cherished. 💜
For those wondering about the various spellings (ragu, ragù, ragú, ragout), the standard modern Italian spelling is _ragù_ (using the grave accent mark) rather than _ragú_ (using the acute accent mark). The mark indicates that the second syllable of the word gets the stress. In Italian words that end with stressed -a, -i, or -u are marked with the grave accent. Other Italian words using the grave accent mark to indicate stress are, for example, _città_ (city) and _così_ (thus, so).
(Italian words that end with stressed -e or -o may bear either an acute accent or a grave accent, depending on whether the final e or o sound is closed or open.)
The word _ragout_ is an English spelling of the French word _ragoût_ (which uses the circumflex accent mark). The French word refers to various meat and vegetable stews, most of them quite unlike the Neapolitan ragù.
Although the word _ragout_ appears in most English dictionaries, the word _ragu_ as an English spelling of _ragù_ is not as “official” -- but of course it is convenient when writing in English about the Italian dish.
The Italian word is a French borrowing, so it makes sense to spell it the French way in English.
What I wonder about is whether the various types of ragù are all inspired by the French dish(es) or if the French word replaced some older native term (like 'cattle' replacing 'fee', 'flour' replacing 'meal' etc.)
I love rigatoni and ricotta cavatelli with this meat sauce (Americans have labled it as Sunday sauce) 😋😋😋😋
For those of you who are not familiar, ricotta cavatelli are homemade cavatelli where ricotta is an ingredient used in making the pasta dough. The resulting pasta is as light as a fluffy cloud.
Harper, you lucky so and so! You hit the jackpot with Ava. She never rushes her cooking, each step is full of love ❤️ hence the delishness of each dish shines through. I can tell you for a fact, when I make my cookies at Christmas time, if I’m depressed or in a bad mood, if the planets are not lined up, all my cookies are a failure. Love ❤️ IS the secret ingredient! I’d like to know what brand your chef’s knife is and do you sharpen your own? Also, my choice of pasta is a meaty one, thick and solid. The more bite, the better.
What a blessing. Love the dynamic of you two!❤
Love is the key! And the knife set we use most is made by Victorinox.
Ava’s mom would use pork skin in her Ragù. Some people add pig feet (pig trotters) to their ragù for the same reason - COLLAGEN, which luxuriates the texture/viscosity of a ragù, exactly like pork skin, as Ava said “it tastes different!” ❤😊
Every Sunday, my Nonna made this dinner just like this with fresh homemade pasta. Then after pasta she would serve the meat with roasted potatoes and vegetables and antipasto side dishes. She always served way too much food with so much love ❤️
My family from Naples
My mother from Sicily also used garlic, bay leaf and dried oregano. We ate a lot rigatoni, spaghetti, and Mafalda. 🍝
I made your Zaeti Polenta cookies. They were to die for. Owner of my Italian market-deli received 15 cookies which she shared with the staff. Anette is a great cook and she said I outdid her on this one. Making more soon. Ragu is next.
My great great grandfather immigrated to the United States from Cosenza. I am sure this was part of his Sunday when he was younger. These videos make me feel a bit closer to my ancestors.
This is the real ragout of Sunday, of the best day of the week when the whole classic Italian family gathers around a table over a nice plate of pasta with a beautiful Ragù alla Napoletana.
Growing up outside of Pittsburgh, PA, everyone was expected for Sunday lunch at grandma's, served promptly at Noon. Because my grandparents were faithful to the 8:00am Mass, she prepared the sauce on Saturday. I woke up smelling the wonderful aroma of her ragu. We were allowed to have a meatball (just 1!) from the pot for our Saturday lunch, and we dipped our bread in the sauce pot. She began it early so that it was ready by noon or just a little after. Then it cooled and went into the cellar for the next day when she heated it, and cooked the accompanying macaroni - rigatoni or ziti usually. As Eva said, the meat was served separately, following the macaroni, and then came the salad and dessert after that. To this day, my sauce just isn't the same as hers!
My family is from Isola delle Femmina in Sicily. Every Sunday at 2:00 we met for the very large family dinner. I miss those days. We had the meat ragu or couscous with fish, and a lovely fish brodo. We live on the coast, and my nonno was a commercial fisherman, so seafood was usually included. I still occasionally prepare these meals, but it’s not the same without the large family gathering around the table. Watching this video is quite nostalgic for me. Thank you for sharing this.
È completamente folle! Vivo al confine tra Germania e Austria. L'Italia è a meno di 3 ore da qui. Andiamo regolarmente in vacanza in Italia e qui abbiamo uno o due buoni ristoranti italiani e molti negozi che vendono cibo italiano.
Ma alla fine è una donna italiana che vive negli Stati Uniti ad aprirmi gli occhi su ciò che conta davvero nella cucina italiana. Grazie per questo!
The moment in which you both tasted and described the taste almost brought me to tears. This is love! ❤️🇮🇹
Thank you to bring those old traditional dishes into our homes in the world. Grazie di cuore from Colgne, Germany.
You brought me back to my childhood in the little casa of my Nonna, a little village near Napoli.
Happy Sunday everyone! I'm 63 yrs old and grew up to the smell of Ragu cooking every Sunday when I was growing up. It was a familt tradition I followed until my now, 34 yr old son, left for college. It was my favorite meal of all time(with a side salad & Fresh Italian bread) and still is...
The memory of the aroma of simmering sauce my Mom or Grandma made on Sunday's lingers in my mind every Sunday. They would give my brother and me a meatball and a fresh riped piece of fresh Italian bread to wipe up the delicious sauce. Both of them would tells us; "Only one dish so we don't spoil our dinner. I can tell you, my dinner was never spoiled.
Sunday lunch was always an occasion and Ragu was a big part of it. but my family always included bracciole, sausage, and meatball. and if my mom could find pork skin, she made a bracciole with that as well as the beef bracciole. I have been planning to make one this month, and am looking for pork skin to do the whole thing "right"!
YES!!!!! It was a plethora of things in my mother's "gravy"
Yes! My grandmother’s “Sunday sauce” was a veritable symphony of meats, from pork ribs and bracciole to meatballs and sausage, and the rolled pork skin that nobody would eat but her and my dad (which, of course, forever cemented his status as her favorite son-in-law).
My parents were Calabrese so ragu was a way of life. The aroma always brings back happy memories. America has excellent meat but the excess water always vexed my mom. Well done!
"Dream how it will be in your mouth" Love this!
oooffff this one hit me right in the feels. Here I am, watching the video for little tips and tricks to improve my ragù, and next thing you know, Eva is making me cry with her talk of family, tradition, love and home. You guys are so wonderful, thank you!
Wonderful! I met someone years ago, the daughter of Italian immigrants, and her ‘quick’ pasta sauce was onions fried to golden, a strip of pork belly added and lightly caramelised then a small tin of tomatoes plus salt, pepper and little extra water. This was cooked until the pork was well cooked, maybe 30 minutes. Sauce was added to pasta and the pork eaten separately. Seems a lot like ragù though with such a short cooking time I’m sure it wouldn’t have the same depth of flavour. Still, it was pretty tasty.
Same here. My father is from the Veneto region and that was his way of preparing the simple pasta sauce. 😊
In my house, this ragu--AKA Sunday sauce--was served only on New Year's Eve. A perfect way to welcome the new year!
This takes me back to my childhood. New York Italians from Naples call it sauce or ragu. My mother was cooking in the wee hours Sunday morning, my sister & I getting ready for Mass, my dad in his suit taking us to church but picking up some other kids and loading them all in the Impala. Thank you for the memories.
I think the biggest thing (besides love) that make this style ragú taste so good is all the gelatin you get from the slow cooked bones and other connective tissues.
Delicious doesn't even come close to how amazing that Ragu looked. My mouth was watering. 😋
For us ragù is more than Tradition, is a heart Full of memories, is family, friends and a happy sunday in my hometown❤🇮🇹
This is my first viewing. I am Cajun (French and Creole heritage in south Louisiana) and I love to cook, especially Cajun and Creole dishes. This format and presentation of yours is delightful and has spawned in me an interest in your style of Italian cuisine. Will be a regular visitor from now on. Thanks to both of you.
Hi Guys, Happy New Year!
That’s exactly how my mom made our Sunday Dinner with Pork and Beef!
😘
I thought Italian-American "Sunday sauce" or "Sunday gravy" was essentially the same thing as Neapolitan Ragu. I was mistaken. I plan on making this version and saving the sauce for next week's video. :) It will be interesting to see what kind of notes are in the flavor from the lard. Also without the presence of garlic. Naturally my grandparents recipe starts with lots of minced garlic in the olive oil. Grandfather was from Isola Del Liri (between Naples and Rome) and grandmother was from Cosenza (yayyyy Calabria!).
Technically it is, is just recipes differ from family to family, region to region and so there isn't a fixed recipe
Yummy, after years, I still can't get the flavor as good as my grandma's. I defiantly will give this as go. Thanks to you both!
My family is from hills east of Naples, Molinara, in U.S. we lived with this custom. All they said is true. I take b it now to the point of really loose applesauce thickness. I use pork shoulder and beef shank to maximize collagen. My mother used to slap cousins AND US away from dipping bread from the Italian bakery while it was cooking.
La Chamba cookware is perfect for this kind of cooking, just FYI. It's made from black clay, I think from Colombia? I first found it in Santa Fe where it's used a lot in the regional cooking there. Fantastic cookware as a replacement for Italian terracotta cookware. Great video by the way! I love learning authentic Italian cooking as it has been my favorite country to visit for many years.
I bought one of those for a friend for her wedding a couple years ago. (You're right -- they're Colombian). I always meant to get one for myself, but have completely forgotten to do it! I'm glad to be reminded of it. I have other earthenware cooking vessels (two tagines), and -- yes -- they add subtleties that I don't think I'd get with stainless steel or enamel coated dutch ovens.
Thank you. I’m checking into it
Wow that cookware is beautiful! I just checked it out at ancientcookware
I got choked up a little bit when they were tasting their food. Eating good food can be an emotional experience.
Thank you for this video! It took me back to my childhood! Every Sunday I’d wake up to the smell of ragu being made by my Italian mother. We’d sit down to an amazing meal after coming home from the noon mass at church. Can’t wait to see what you’re going to make with the leftover ragu!
I love the story of the doorman who watches the rago. Sounds like a great name for a brand of rago.
I just finished breakfast and now I’m starving for this ragu! Wow!
"Shining face of happiness"! Eva is a food poet...what a way to describe the fat on top of the ragu. ❤❤❤
@jeannamcgregor9967 Ooooh! Food poet! And a good one at that. And she's married to Pasta Jesus.
I made your Lasagne al Napoletana recipe. I did it in the oven. I also seared the meat and devalued the pan to add more flavor to the sauce. The meat and sauce taste far better when you sear the meat
It has been awhile since I've done a ragi but I do enjoy both it's making and flavor. Taking all that time makes you happy of it's being made. I do enjoy it. Now that all my kids are grown there's just not as many opportunities to make it as much.
Eva's tip about not cooking with red wine if you're *NOT* used to drinking it explains so much! THANK YOU! 👍😎
I didn't catch that part. So if I don't drink wine at all and just cook with it....................I should only be cooking with white wine? That is something I would like to know if it's true. :)
@@ascendant95 Not exactly sure what she meant, but from my experience red wine, whether by the glass or cooked, is too acidic for me. Can't speak to white wine.
@@ascendant95 Was wondering that too (I also don't usually drink wine)
I think that she meant cook with a quality wine that you would drink. So you could still cook with a red wine, even if you only drink white wine (or if you don't drink wine at all), but make sure that it is a good quality wine.
Sunday lunch is like church. God bless
Oh my goodness, I want to jump off my sofa and make this delicious ragu for everyone I love. Thank you so much for sharing this beautiful tradition with us.
As an Englishman, it's so good to see Italians also appreciating lard!
I can't tell you how many times my little 4' 10" Aunt caught (dipping Italian bread) in the Ragu as a child. She was stealthy and I didn't know I was caught until the wood spoon hit the back of my rear. She'd make it with a few pork chops, Italian sausage, meatballs, and cow tongue if she could get some at the butcher. Miss her!
That is exactly the way my family makes a ragu, but I have never had it with pork belly. Can't wait to try it. Brava, brava!!!
This brought me back to my grandmother making sunday dinner for the family ... thank you !
I think I might have a solution for Eva’s issue with watery meat from grocery stores. It’s less of a problem with meat from proper butchers, which leave meat uncovered (a good thing!) for plenty of time before selling. Just leave it uncovered in the fridge overnight, and pat dry any released juice before cooking. Even better is to also salt the meat beforehand. This will fully season and even tenderize the meat and remove a lot of excess water. This is called a “dry brine.” But you will want to use less salt in the following recipe (of course that would already be obvious to Eva). I hope you give it a try, I think you will like the sound it makes when frying 😊
Good timing, I was actually thinking about trying to cook this sauce literally 2 days ago. Was in need of a good recipe, thank you!
Are you a wine drinker? I am not. And I've found the taste of the wine makes it taste different. I op out of the wine addition now. I hope you enjoy a big pot of some either way.
Dovresti provare a fare alcune di queste ricette a lunga cottura con la pentola a pressione. Io la uso spesso e riduce veramente i tempi, da 5 ore a magari un'ora e mezza o due ore. Insomma la differenza tra alzarsi alle 5 e alzarsi alle 8 la domenica mattina. Ho fatto ragù bolognese, brasati e genovese in pentola a pressione e sono venuti sempre benissimo.
È anche più ecologico se ci pensi (ed economico)
Puoi farlo il giorno prima. Il ragù deve far evaporare l acqua e diventare denso
I make Ragù when I have the time and plan ahead, but I've never tried such a simple version. Tante grazie per tutto!
My Sunday tradition is to to be the first PastaGrammar viewer, so I have more time to make the dish! ❤️
They are the best Sunday relaxer
Bene,ma oggi non è possibile!
@@marcobiagioli3905 With love, all things are possible. And like Eva said, ragù is love.
Nessuno mette in dubbio l'amore, ma deve bollire,piano piano almeno 5 ore, lo mangi domani.
Thank you Eva!
Love you guys! Keep it coming.
That looks amazing!!!
Thank you been waiting for a specific video on this. The lard instead of olive oil, and water out of the meat are steps I never thought of. THANKS!
Thank you For posting ❤ Delicious.
Your channel is superb and I want to say it is also unique in its approach, production and the way you both pour your personalities into the "sauce". I also want to tell you both how wonderful your website is and how much I appreciate that you take the time to provide even more information about the food and culture that you obviously love - above and beyond a 'recipe' site.
will be doing this asap!
I feel about food like you do, This video brought tears to my eyes because I remember having rage as a child too. Took all day but worth the wait. Love your videos.
Thank you for sharing. Looking forward to enjoying this!!!
My mother who was born and raised in Santa Spirito near Bari would make Ragu for special occasions especially at Christmas.
thanks for content
Thank you for the great video!
I am making Ragu tomorrow!!! @West Coast Grandma!! Thanks
BELLISSIMO!!!!!!
Looks yummilious ❤
Thank you
It’s snowing here in eastern TN so I used what meat I had on hand, which was chicken wings, and Italian sausage links.
I made cavatelli pasta with semolina and water dough.
Now I have to wait a couple more hours for the ragu to cook down.
This is gonna be good. 🙂
How was it? I have to admit I've never tried chicken wings in this before lol.
Looks fantastic
I love this Italian custom. Always loved it. We did backed ziti.
Fantastic dish, LOve it
I made this recipe. It was delicious and perfect! Thank you!!!
Thanks!
Per ulteriori informazioni sul ragù vedasi "Natale in casa Cupiello" di Eduardo DeFilippo.
One of my favorite episodes! Thank you both!❤
Harper and Eva, I bet you know that in the Northeast we call this Sunday sauce. While some also know it as gravy because of it's meat base, but that's NJ and some of NY, this was what my grandmother and so many others faithfully prepared for the family dinner on Sunday. Sometimes bracciole, sometimes sausage, but always chuck roast and pork. Meatballs added after the sauce was well underway, and they added another layer of flavor as they simmered away. Such beautiful memories!
Was the chuck roast cut into those 1-2 inch cubes? I've used those a few times and they are so good. When you say "always chuck roast and pork"...............are you referring to pork ribs or a different cut? :) Mine is always sausage and meatballs and sometimes a mini slab of pork ribs. I guess I'm not doing the beef chunks because I'm trying to do braciole most times, which I take out after 3-4 hours long before sauce is done. I'm still trying to perfect my sauce. Some come out better than others.
Dear Eva, you make my belly very happy. Thank you! xx
There is nothing like waking up on Sunday morning to the aroma of ragu on the stove.