Italian > Neapolitan

Neapolitan Ragù with Porcini Mushrooms Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 cup dried porcini mushrooms, soaked in hot water for 30 minutes and drained
- 1 cup beef broth
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- Olive oil, for cooking

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Blender or food processor (optional)

Step-by-step instructions:

1. In a large pot or Dutch oven, heat some olive oil over medium-high heat. Add the ground beef and pork and cook until browned, breaking it up with a wooden spoon.

2. Add the chopped onion, celery, and carrots to the pot and cook until softened, stirring occasionally.

3. Add the soaked and drained porcini mushrooms to the pot and cook for a few minutes until they release their liquid.

4. Pour in the beef broth and red wine, and let it simmer for a few minutes until it reduces slightly.

5. Add the crushed tomatoes, tomato paste, minced garlic, bay leaves, dried oregano, dried thyme, salt, and pepper to the pot. Stir well to combine.

6. Bring the ragù to a simmer, then reduce the heat to low and let it cook for at least 2 hours, stirring occasionally. If the sauce gets too thick, add some water or more beef broth.

7. Remove the bay leaves from the ragù and taste for seasoning. Adjust with more salt and pepper if needed.

8. If you prefer a smoother texture, you can blend the ragù in a blender or food processor until it reaches your desired consistency.

9. Serve the Neapolitan ragù with your favorite pasta, such as spaghetti or rigatoni, and garnish with grated Parmesan cheese and fresh basil.


Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Low heat
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 450
Fat: 23g
Carbohydrates: 17g
Protein: 38g
Sodium: 800mg
Sugar: 8g

Substitutions for ingredients:
- You can use any combination of ground meat, such as beef, pork, veal, or lamb.
- If you don't have dried porcini mushrooms, you can use fresh mushrooms or other dried mushrooms, such as shiitake or chanterelle.
- Instead of beef broth, you can use chicken or vegetable broth.
- If you don't have red wine, you can use beef broth or water.

Variations:
- You can add other vegetables to the ragù, such as bell peppers, zucchini, or eggplant.
- For a spicier version, add some red pepper flakes or diced jalapeño peppers.
- You can use the ragù as a topping for pizza or as a filling for lasagna.

Tips and tricks:
- To save time, you can chop the onion, celery, and carrots in a food processor.
- Soaking the dried porcini mushrooms in hot water will rehydrate them and release their flavor.
- Use a wooden spoon to stir the ragù, as it won't scratch the pot or break up the meat.
- The longer you cook the ragù, the more flavorful it will become.
- You can freeze the leftover ragù in an airtight container for up to 3 months.

Storage instructions:
Store the leftover ragù in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the ragù in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the Neapolitan ragù in a large bowl or platter, topped with grated Parmesan cheese and fresh basil.

Garnishes:
Grated Parmesan cheese and fresh basil

Pairings:
- Serve the ragù with your favorite pasta, such as spaghetti, rigatoni, or fettuccine.
- You can also serve it with polenta or mashed potatoes.

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables, such as broccoli or asparagus

Troubleshooting advice:
- If the ragù is too thick, add some water or more beef broth to thin it out.
- If the ragù is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
- If the ragù is too salty, add some sugar or a splash of vinegar to balance the flavors.

Food safety advice:
- Make sure to cook the ground meat until it's browned and no longer pink.
- Store the leftover ragù in the refrigerator within 2 hours of cooking.
- Reheat the ragù to an internal temperature of 165°F (74°C) before serving.

Food history:
Neapolitan ragù is a traditional meat sauce from Naples, Italy, made with a combination of ground beef, pork, and tomato sauce. It's usually served with pasta, such as spaghetti or rigatoni.

Flavor profiles:
The Neapolitan ragù has a rich and savory flavor, with hints of tomato, garlic, and herbs. The porcini mushrooms add a meaty and earthy flavor to the sauce.

Serving suggestions:
Serve the Neapolitan ragù with your favorite pasta, such as spaghetti or rigatoni, and garnish with grated Parmesan cheese and fresh basil.

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Region: Italian

Taste: Savory, Rich, Earthy, Umami, Aromatic