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10 ingredients, 6 steps, cooking Ragu Napoletano/ Basic Tomato Sauce

How are you every body, now you can cook recipe Ragu Napoletano/ Basic Tomato Sauce with 10 ingredients and 6 steps. Below this is how to cook, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Ragu Napoletano/ Basic Tomato Sauce.

Ingredients all Ragu Napoletano/ Basic Tomato Sauce

1. It’s 2 lb : mixed meat (pork rump and veal) 1 kilo.
2. It’s 1/4 cup : extra virgin olive oil.
3. Prepare 1 each : small onion.
4. Prepare 3 each : garlic (or more to taste).
5. Prepare 1 cup : white wine.
6. Prepare 32 oz : tomato puree.
7. You need 3 lb : peeled roma tomatoes (in glass jars 3 x 750 gr).
8. It’s 3 each : parsley sprigs fresh (option 1).
9. You need 3 each : basil sprigs (option two).
10. It’s 1 each : salt to taste.

If all raw materials Ragu Napoletano/ Basic Tomato Sauce it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking Ragu Napoletano/ Basic Tomato Sauce

1. Ragu Napoletano has many variations, even in the same family. This recipe is the most basic with variations. If you try this, you will taste ragù as eaten in home kitchens in Napoli. I hope you enjoy.
   
2. In a large heavy pot, add oil, onion, garlic and the mix of meat.
   
3. Allow to cook on medium high for approximately 10 minutes. Add the wine.
   
4. Allow wine to evaporate and then remove the garlic. Add the tomato puree and peeled tomatoes. (add parsley sprigs now, option one)
   
5. Bring to a boil and then turn down and keep a gentle boil for at least two hours. Once the ragù has thickened, add basil (option two) and salt.
   
6. Remove the meat and any herbs from the sauce. This is served as a second plate. The ragù can be used over pasta as a first, and enough left over for use in other dishes throughout the week.
   
7. Finish and Enjoy.

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