Neapolitan Ragù (Rich Meat Sauce): the original recipe by Antonio Sorrentino

'o Rraù also called Neapolitan ragù is an ancient recipe from Campania, of long preparation and extremely rich in ingredients (the complete list is found below). Antonio Sorrentino presents his version of this dish ideal for family Sundays. Following Sorrentino's instructions, you will learn about the necessary cuts of meat, the kind of tomatoes, cooking methods and the secrets to make the real Neapolitan ragù, a truely epic recipe!
Ingredients for 12 people
The meat cuts
250 g Veal shank
250 g Pork shank
250 g Pork blade
500 g Hand-cut pork sausage
500 g Pork chops
250 g Veal rib roast
300 g Veal brisket
200 g Pork rind
200 g Blade roast
The base
2 garlic cloves
100 g coppery onion
Basil to taste
Aglianico wine to taste
5 kg Pizzutello tomato purée
200 g Concentrated date tomato paste
200 g extra virgin olive oil
100 g Leaf lard
Salt and Pepper To Taste
Veal chop stuffing
50 g Rolled bacon
1 clove of garlic
30 g Pecorino
Raisins and pine nuts to taste
Basil and parsley to taste
Rind stuffing
1 clove of garlic
30 g Pecorino
Raisins and pine nuts to taste
Basil and parsley to taste
Brisket stuffing
250 g stale bread, soaked and wrung out
eggs
120 grated Parmesan cheese
Parsley to taste
Salt pepper to taste