I want to teach you the richest and most savoury sauce of the Neapolitan tradition (neapolitan ragu’). It is a sauce prepared on Sundays and holidays and needs a long and slow cooking but with wonderful result!
1 pound beef
1 pound pork ribs or pork sausages
5 tbsp extra virgin olive oil
3 oz red wine
1 medium size onion finely chopped
14oz chopped tomatoes
Heat the olive oil in a large saucepan, add the onion together with the meat and fry until the meat is browned. Add the wine and wait for it to reduce and at this point add the tomatoes, season them with little salt and pepper and stir well. Once the sauce boils lower the fire as much as you can and cook it for a minimum of two hours always simmering until it is dark but of course not burnt! Serve the sauce with pasta and some grated parmesan cheese and the meat as a main course.