Ragù Neapolitan

Pour the extra virgin olive oil and lard in a shallow pan large, then add the beef pulp, the pork spare ribs pork, pork ham, the pancetta rolled up and chopped onion. Gently sauté over low heat, stirring regularly, until the meat is well coated in fat and the onion begins to soften.

Pour a little white wine over the meat and let it evaporate over low heat. Continue cooking slowly for about two hours, stirring as needed: the onion should almost completely fall apart, and the sauce should be soft, fragrant, and free of the wine's alcoholic aroma.

Raise the heat and join the two cloves of garlic and pepper. Stir to distribute the aromas in the hot sauce and wait until the aroma becomes evident, without letting the garlic darken or burn, which would make the ragù bitter.

Pour the tomato passata In the shallow pan and leave it gently sauté for about fifteen minutes. Maintain a high heat and stir carefully: the tomato should blend with the meat and fat, taking on a deeper color and a slightly thicker consistency.

Join the tomato paste little by little, stirring after each addition to distribute it without forming lumps. Continue cooking for about thirty minutes, until the mixture it becomes thicker, darker and more homogeneous and the concentrate is well integrated into the tomato base.

Add enough hot water or broth to cover the meat. Pour the liquid gradually and stir the sauce, making sure the meat is immersed without excessively diluting the sauce. Bring the shallow pan to a steady boil before moving to a slow cooker.

Lower the heat at a minimum, cover the shallow pan and let it simmer for a long time. ragù It should simmer, or boil, at a very slow and steady simmer; monitor it during cooking to prevent the bottom from drying out too much, and stir gently when necessary.

After about two hours of slow cooking, remove the meat from the shallow pan Continue cooking the sauce uncovered. Let it reduce until it appears glossy, dark, and thick, with a consistency that coats a spoon. Taste and check the salt.

Put the meat back in shallow pan when the sauce has reached the desired density. Let it heat in the ragù over low heat, without bringing to a vigorous boil, until each piece is hot again and well coated in the sauce.

Serve the ragù Neapolitan accompanying it with Parmigiano Reggiano grated cheese and pepper. Use it to season lasagna, sartù, gnocchi, paccheri, rigatoni, ziti or polenta, spreading the thick, glossy sauce along with the meat as intended.