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Recipe · 6 servings
’O Maccarone with Neapolitan Ragù
A Neapolitan Sunday ritual: ragù gently bubbles for hours while whole cuts of meat soften in tomato. It starts early in the morning, as tradition demands.
01 Ingredients
| Falco ’O Maccarone | 500 g |
| Pork ribs | 500 g |
| Beef shin | 400 g |
| Sausage | 200 g |
| Tomato passata | 1.5 l |
| Tomato paste | 2 tbsp |
| Onion | 1 |
| Red wine | 1 glass |
| Basil | a few leaves |
| Extra virgin olive oil | 6 tbsp |
| Pecorino, to serve | to taste |
| Salt | to taste |
02 Method
- Brown the whole cuts of meat in a large pan with the oil and chopped onion, turning until coloured on every side.
- Add the red wine and let it evaporate completely.
- Stir in the tomato paste and passata, season with salt and bring to the gentlest simmer.
- Turn the heat to its lowest setting and simmer partially covered for 5–6 hours, stirring occasionally, until dark, thick and tender.
- Cook ’O Maccarone al dente and dress with ragù and plenty of Pecorino. Serve the meat afterwards as the main course.
Used in this recipe
Falco ’O Maccarone
