Ragu alla Napoletana

Ingredients

• 560 g (1 and 1/4 lbs) beef brisket (cut into large chunks)
• 560 g (1 and 1/4 lbs) pork ribs
• 4 Italian sausages (cut in half (300g/10.5 oz))
• 1 onion (finely chopped)
• 1680 g (6 and 1/3 cups) passata (tomato puree US)
• 1 small handful fresh basil
• 1-2 tablespoons olive oil
• Salt

Steps

1. 1

   Finely chop the onion, cut the sausages in half and cut the brisket into large chunks.

2. 2

   Add 1-2 tablespoons of olive oil to a large pot and brown the meat on all sides. Use tongs to help you move the meat around for browning.

3. 3

   Once browned, add the finely chopped onion to the meat. Arrange everything so the onion is at the bottom and saute it until soft (about 5 minutes).

4. 4

   Next, add the passata, a pinch of salt and the fresh basil. Cover with a lid and let the ragu simmer gently for 3 and a half hours. Make sure to check the ragu every now and then and give it a stir to stop it from catching on the bottom.

5. 5

   After cooking turn off the heat and serve. See our serving suggestion in the notes.