Ingredients with Measurements:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup capers, drained and rinsed
- 1/2 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1/2 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef, pork, and veal over medium-high heat until browned, breaking up any large chunks with a wooden spoon or spatula.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the capers and cook for another minute.
4. Pour in the red wine and let it simmer for a few minutes, scraping any browned bits from the bottom of the pot.
5. Add the crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes to the pot. Stir well to combine.
6. Bring the mixture to a simmer, then reduce the heat to low and let it cook for at least 2 hours, stirring occasionally.
7. Before serving, stir in the grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
5. Temperature:
Cook over medium-high heat until browned, then reduce heat to low and simmer for 2 hours.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 345
Fat: 19g
Carbohydrates: 12g
Protein: 29g
Sodium: 700mg
Sugar: 7g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork or veal.
- White wine can be used instead of red wine.
- If capers are not available, chopped green olives can be used instead.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use this ragù as a topping for pasta, polenta, or rice.
- Make a lasagna with this ragù as one of the layers.
- Add a splash of heavy cream to the pot for a creamier sauce.
Tips and tricks:
- Use a wooden spoon or spatula to break up the meat while it's cooking.
- If the sauce is too thick, add more beef broth or water to thin it out.
- Taste the sauce before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftover ragù in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat the ragù in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ragù in a large bowl or platter, with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
This ragù pairs well with a full-bodied red wine, such as Chianti or Barbera.
Suggested side dishes:
Serve the ragù with a side of garlic bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a bit longer to reduce and thicken. If it's too thick, add more beef broth or water.
Food safety advice:
Make sure to cook the meat to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
Neapolitan ragù is a traditional meat sauce from Naples, Italy. It's typically made with a combination of beef, pork, and veal, and is simmered for several hours to develop a rich, complex flavor.
Flavor profiles:
This ragù has a savory, meaty flavor with hints of tomato, garlic, and herbs. The capers add a briny, slightly tangy note.
Serving suggestions:
Serve this ragù as a main course with pasta, or use it as a sauce for lasagna or other baked pasta dishes.
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Region: Italian