Antonino Cannavacciuolo is one of the most renowned chefs in Italy, known for his exquisite Italian cuisine. He has a Michelin-starred restaurant, Villa Crespi, located in the beautiful lakeside town of Orta San Giulio. Cannavacciuolo’s style of cooking is deeply rooted in the region of Campania, where he grew up.

One of his most famous dishes is the Neapolitan ragù, a hearty meat-based sauce that is commonly served with pasta in southern Italy. The Neapolitan ragù is a slow-cooked sauce that is made with a combination of ground beef, pork, and sausage, along with vegetables and spices.

Here’s the recipe for the Neapolitan ragù by Antonino Cannavacciuolo:

Ingredients:
– 500g of ground beef
– 500g of ground pork
– 500g of Italian sausage
– 1 onion, finely chopped
– 2 celery stalks, finely chopped
– 2 carrots, finely chopped
– 4 cloves of garlic, minced
– 1 can of whole tomatoes (800g)
– 1 tablespoon of tomato paste
– 1 tablespoon of sugar
– 1 tablespoon of dried oregano
– 1 tablespoon of dried basil
– 1 tablespoon of dried parsley
– 1 bay leaf
– Salt and pepper, to taste
– 500ml of beef broth
– 500ml of red wine
– 1 cup of grated Parmesan cheese

Directions:

1. Heat a large pot over medium-high heat and add the ground beef and pork. Cook until browned, stirring frequently to break up any clumps.

2. Remove the meat from the pot and set aside. Add the Italian sausage to the pot and cook until browned, breaking it up with a wooden spoon.

3. Remove the sausage from the pot and set aside. Add the onion, celery, and carrots to the pot and cook until softened, about 5 minutes.

4. Add the garlic to the pot and cook for an additional 1-2 minutes.

5. Add the can of whole tomatoes to the pot, crushing them with a potato masher or the back of a spoon.

6. Add the tomato paste, sugar, oregano, basil, parsley, bay leaf, salt, and pepper to the pot. Stir to combine.

7. Add the cooked ground beef and pork, sausage, beef broth, and red wine to the pot. Stir to combine.

8. Bring the mixture to a boil, then reduce the heat to low and simmer for 3-4 hours, stirring occasionally.

9. Remove the bay leaf from the pot. Serve the Neapolitan ragù over your favorite pasta and top it with Parmesan cheese.

Antonino Cannavacciuolo’s Neapolitan ragù is a hearty and flavorful sauce that is perfect for a cozy night in or a family dinner. The slow-cooking process allows all of the flavors to meld together, creating a genuinely delicious and robust sauce. With this recipe, you can bring a little bit of Italy to your own kitchen and impress your friends and family with your culinary skills. Bon appetit!

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