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Ragu Napolitana

Author/Submitted by: Oregon Shakespeare Festival (
Servings: 10
Categories: Beef / Haven't Tried / Italian / Main Dish / Pork

3  pounds  roast, boneless veal, beef or pork
    olive oil
    fresh ground pepper
4  small  onions, finely chopped
2  cups  white wine
4  tablespoons  tomato paste, dissolved in a cup of warm water
5  cloves  garlic, minced
4  pounds  Roma tomatoes, pureed

1. Rub the meat lightly with olive oil, then season with salt, pepper and oregano. Tie the meat.

2. Saute the onion...very a large cast iron or terra cotta pot.

3. When the onions are clear, turn up the heat and brown the roast on all sides.

4. Remove the meat.

5. Add the wine, scraping up the residue, until it becomes a broth. Add the dissolved tomato paste and garlic. Then add the tomatoes.

6. Put the meat back in.

7. Cook over a low flame for at least 4 hours.

8. Remove the meat. Serve the sauce over penne and pass the grated parmigiano reggiano. Enjoy the roast as your secondo.

From Diane Holt, Director of Membership August 14, 2002: There's a lot of talk on the bricks these days about ragu. That's because audiences have fallen under the spell of SATURDAY, SUNDAY, MONDAY by Eduardo De Filippo. In the play Linda Alper plays Rosa, the matriarch of the Priore clan and keeper of the family ragu recipe. As the play unfolds, the audience is witness to the preparation of the ragu according to traditional techniques and the aroma wafts through the air. I've had several requests for the recipe so here it is. For more information: Oregon Shakespeare Festival P.O. Box 158 Ashland, OR 97520 Membership Telephone 541-482-8621

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