One Pot- Two Meals: Naples-style Pork Ragu
1 celery stalk
-Finely mince the carrot, onions and celery together and place in a pan large enough to hold the meat and vegetables.
-Also add the olive oil, lard and butter. Add the chopped pancetta or salami.
-Season with salt and pepper.
-Place the meat on top and start to cook over a low heat.
-Stir the pot occassionally to prevent sticking, the vegetables will give off a lot of liquid.
-Cook for at least one hour. The onions should start to caramelize.
-Add the wine, 1/2 cup additions at a time, letting it absorb into the sauce.
-Add the tomato paste dissolved in the hot water and the tomato sauce. Taste and add more salt and pepper if needed.
-Cover and let cook for another two hours at least.
In Naples they say "pippare"- s tiny bubbling like the hot lava from Vesuvius!!!My friends actually cook the meat for at least 6 hours, you can immagine Grandmother getting up at 6am to have lunch ready at noon!!!
I cooked my ribs for two hours and then cooked the sauce for another hour. The sauce should glimmer when done and be very thick. Some people do not add any tomato sauce at all and more traditionally only tomato paste.
-Remove the meat from the sauce and keep warm.
-Serve the pasta with the sauce, a traditional pasta are Paccheri, a huge oversized hollow rigatoni.
The meat is served as a main course, mashed potatoes would be great to absorb the extra sauce!
I immagine this is where the idea of spaghetti and meatballs came from and Pollo alla cacciatore.Where meats are cooked in sauce and in America, the meatballs were left on the pasta! Chicken cacciatore is the same, often served with huge amounts of sauce, immagine how much nicer it would be to use that sauce on pasta and serve the infused chicken on its own.