Slow Cooker > Italian > Neapolitan

Slow Cooker Neapolitan Ragù Recipe

Ingredients with Measurements:
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup beef broth
- 1/2 cup red wine
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese

Special equipment needed:
- Slow cooker

Step-by-step instructions:
1. In a large skillet, cook the ground beef and pork over medium heat until browned. Drain any excess fat.
2. Add the onion and garlic to the skillet and cook until softened.
3. Transfer the meat mixture to the slow cooker.
4. Add the crushed tomatoes, tomato paste, beef broth, red wine, oregano, basil, salt, and black pepper to the slow cooker. Stir to combine.
5. Cover the slow cooker and cook on low for 8 hours.
6. Stir in the heavy cream and Parmesan cheese.
7. Serve the ragù over your favorite pasta.


Time:
Preparation time: 15 minutes
Cooking time: 8 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
6 servings

Nutritional information:
Calories: 470
Fat: 28g
Carbohydrates: 17g
Protein: 34g
Sodium: 1020mg
Sugar: 9g

Substitutions for ingredients:
- Ground turkey can be substituted for the ground beef and pork.
- Chicken broth can be substituted for the beef broth.
- Half-and-half can be substituted for the heavy cream.
- Pecorino Romano cheese can be substituted for the Parmesan cheese.

Variations:
- Add diced carrots and celery to the meat mixture for added flavor and nutrition.
- Use Italian sausage instead of ground pork for a spicier ragù.
- Add a pinch of red pepper flakes for some heat.
- Use fresh herbs instead of dried for a brighter flavor.

Tips and tricks:
- Brown the meat before adding it to the slow cooker for better texture and flavor.
- Use a slow cooker liner for easy cleanup.
- Stir the ragù occasionally during cooking to prevent sticking.

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

Reheating instructions:
Reheat the ragù in a saucepan over medium heat until heated through.

Presentation ideas:
Serve the ragù over a bed of cooked pasta and garnish with fresh herbs.

Garnishes:
Fresh basil, parsley, or grated Parmesan cheese.

Pairings:
Serve the ragù with a side salad and garlic bread.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
- Bruschetta

Troubleshooting advice:
- If the ragù is too thin, simmer it on the stove for a few minutes to thicken it up.
- If the ragù is too thick, add a little more beef broth or red wine 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 leftovers promptly in the refrigerator.

Food history:
Neapolitan ragù is a traditional Italian meat sauce that originated in Naples. It is typically made with a combination of beef and pork, and is slow-cooked for several hours to develop a rich, complex flavor.

Flavor profiles:
The slow cooker Neapolitan ragù is rich, savory, and slightly sweet. The combination of beef and pork, along with the tomato sauce and red wine, creates a complex flavor that is both comforting and satisfying.

Serving suggestions:
Serve the ragù over your favorite pasta for a classic Italian meal.

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Region: Italian

Taste: Savory, Rich, Tangy, Herbal, Meaty, Aromatic