Ingredients for 4 servings:
600 gr lean beef
50 gr lean ham, cut into sticks
4 tbsp of extra virgin olive oil
1 onion, finely sliced
1 clove of garlic, minced
1 glass of red wine
1 tbsp of tomato paste
4 tbsp of tomato puree (sauce)
Salt
Pepper
Ready in: about 190 minutes
600 gr lean beef
50 gr lean ham, cut into sticks
4 tbsp of extra virgin olive oil
1 onion, finely sliced
1 clove of garlic, minced
1 glass of red wine
1 tbsp of tomato paste
4 tbsp of tomato puree (sauce)
Salt
Pepper
Ready in: about 190 minutes
How to prepare the recipe: "Neapolitan sauce":
ard the meat with the ham and tie.
Take a pan and brown the onion and garlic into the oil, add the meat, brown it equally, add the wine. Cover and cook at moderate heat until the wine will be completely assorbed by the meat. Salt, pepper, add the tomato paste, the tomato puree, cover with water and boil for more than 2 hours.
Once the sauce will be thick, remove the meat, that you will use as second course; pass the sauce through a sieve and use it to season the pasta.
Preparation time: 30 minutes
Cooking time: 160 minutes
Calories: 160 per person (meat), 160 calories per person (sauce)
Difficulty: medium
Chef’s advice
The original recipe require the strutto (suet, lard) instead of extra virgin olive oil.
I suggest to match these dish with Capri Rosso, Barbera d’Asti, Rosso Conero.
ard the meat with the ham and tie.
Take a pan and brown the onion and garlic into the oil, add the meat, brown it equally, add the wine. Cover and cook at moderate heat until the wine will be completely assorbed by the meat. Salt, pepper, add the tomato paste, the tomato puree, cover with water and boil for more than 2 hours.
Once the sauce will be thick, remove the meat, that you will use as second course; pass the sauce through a sieve and use it to season the pasta.
Preparation time: 30 minutes
Cooking time: 160 minutes
Calories: 160 per person (meat), 160 calories per person (sauce)
Difficulty: medium
Chef’s advice
The original recipe require the strutto (suet, lard) instead of extra virgin olive oil.
I suggest to match these dish with Capri Rosso, Barbera d’Asti, Rosso Conero.
In the picture, Neapolitan sauce
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