Ingredients with Measurements:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 oz prosciutto, diced
- 1 lb ground beef
- 1 lb ground pork
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the prosciutto and cook for another 5 minutes, stirring occasionally.
4. Add the ground beef and pork and cook until browned, breaking up any large chunks with a wooden spoon or spatula.
5. Pour in the red wine and simmer until reduced by half, about 10 minutes.
6. Add the crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.
8. Serve hot over pasta or polenta.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe makes about 8 servings.
Nutritional information:
Calories per serving: 400
Total fat: 24g
Saturated fat: 9g
Cholesterol: 95mg
Sodium: 800mg
Total carbohydrates: 12g
Dietary fiber: 2g
Sugar: 6g
Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Pancetta or bacon can be substituted for the prosciutto.
Variations:
- Add diced carrots and celery to the onion and garlic for extra flavor and nutrition.
- Use white wine or chicken broth instead of red wine and beef broth for a lighter sauce.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Use a wooden spoon or spatula to break up the meat while cooking to ensure it cooks evenly.
- Stir the sauce occasionally while simmering to prevent it from sticking to the bottom of the pot.
- If the sauce is too thick, add more beef broth or water to thin it out.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 4 days.
- Freeze leftover sauce in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat the sauce in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce over a bed of cooked pasta or polenta.
- Garnish with freshly grated Parmesan cheese and chopped fresh parsley.
Garnishes:
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- Red pepper flakes
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
- Pair with a full-bodied red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer it for longer to reduce it further.
- If the sauce is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover sauce in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Ragù alla Napoletana is a traditional meat sauce from Naples, Italy.
- It is typically made with a combination of beef, pork, and tomato sauce.
Flavor profiles:
- This sauce is savory and rich, with a depth of flavor from the combination of meats and herbs.
Serving suggestions:
- Serve the sauce hot over pasta or polenta for a comforting and satisfying meal.
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Region: Italian