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Ragù Napoletano by Antonino Cannavacciuolo

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
6H 0MIN
Cuisine

Ingredients

Pork: 500 g, ribs

White onion: 1

San Marzano tomatoes: 1 kg, peeled

Chili pepper: 1

Bay leaf: 1

Red wine: 100 ml

Extra virgin olive oil: To taste

Salt and pepper: To taste

Learn how to prepare an authentic Neapolitan ragù, with Italian chef Antonino Cannavacciuolo's signature recipe from two Michelin-starred Villa Crespi in Orta San Giulio. Serve with a generous portion of paccheri.
Method
01.

Clean the pork ribs and slice them in the direction of the bone, sprinkle with salt and pepper and leave to marinate for about ten minutes.

02.

Fry the ribs in a large pot with a drizzle of oil, until you get a golden crust, then add very thinly-sliced onion and chilli (if you don't like heat, you can leave the chilli out).

03.

Let it the ingredients dry out, add the red wine and, as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes.

04.

Cook everything on a low heat for at least 5 hours.

05.

Hallfway through cooking, add the bay leaf, and when cooked remove the meat from the bone. At this point, you have obtained the base of the ragù, which can be used for the different preparations.

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