Viewing a single comment thread. View all comments

duck-and-quack OP t1_jbnwyyf wrote

Reply to comment by ToolForStools in I got this pot from my ( now passed) aunt, she got it when she married in early 50's ! by duck-and-quack

Sugo di carne napoletano / Meat sauce from naples .

​

Is a traditional dish made of second choice cuts / cheap cuts and it cooks for one night or more at very low temperature, the outcome is tasty, greasy and delicious, if you have a fireplace is also super budget to do !

​

i usually made it with beef belly ( around 6€/kg ), pork sausage ( 5€/kg), beef muscle ( about 7 €/kg) , pork ribs ( 8€/kg ) and pork fat ( 3 €/kg) .

i usually do 1/4 of each kind of meat and 100 grams of pork fat, 2 KG of tomato sauce and 1 Liter of water, you must also chops 2 carrots, 1 celery stick and 2 onions and add to the souce.

​

how to do it :

melt the fat in the pot, sear the meat on high heat than put it away, in the fat fry the chopped vegetables and when they are golden/brownish put the meat back again, add 2 glasses of red wine and melt all the brown crust the meat made on the pot, when wine is dry ad tomato sauce and the water, add some salt and cook overnight on very low heat, the next day salt to taste and add to pasta .

125

PrestigeMaster t1_jbo49by wrote

How much of each meat? 1/4 kilogram? What kind of tomato sauce do you prefer? What temperature would you say? Hot enough to burn your mouth? Burn your skin?

7

duck-and-quack OP t1_jboq22v wrote

i use 4 different cuts, each 1/4 Kg the total meat is 1KG.

i'm actually using my own tomato sauce, a great one is the " cirio" brand and i've spot it in england and USA , another good alternative is the " barilla ", for both brands go for the " passata " .

​

you can tell when is ready by looking to the meat, when the hardest part start to " melt " like pulled pork you are done , cook 1KG or 1.5KG of pasta and you are ready to serve a family of ten ! no need to say you will also need parmigiano cheese on top !

23

PrestigeMaster t1_jbrmros wrote

I’m going to feel so fancy making this. Thank you so much. Oh and what type of pasta goes best?

2

MTBSPEC t1_jbr0vxg wrote

Is that an indoor fireplace? How are you pulling the coals out like that without your house getting all Smokey?

4

duck-and-quack OP t1_jbs6yru wrote

It's an indoor fireplace, coals itself doesn't smoke unless some greasy/oily fall over it.

2

ertapenem t1_jbonndu wrote

What kind of onions do you use?

Thanks for sharing the recipe. Nothing better than real Italian food.

3

duck-and-quack OP t1_jbope61 wrote

it's a old and poor recipe so i'd say the cheapest one!

in italy the simple yellow/gold onions are the cheapest and are the ones i use.

14

Sweetlantern t1_jbrl5p0 wrote

What is the beef muscle and the pork sausage called in italian?

1

duck-and-quack OP t1_jbs6ri1 wrote

Tricky questions, google translate doesn't help when we are naming meat cuts !

The italian mames of the beef cut am i using is called " fusello " and comes from the shoulder of the adult beef.

The italian for sausage is " salsiccia " and every zone have a different way to make it, everyone also claim to make the best one.

The one i use is the one from central Italy ( where I'm from, my family moved from Naples when mom was pregnant) and is made with pork meat mostly second quality meat.

I've used " second quality " a lot in this thread and since i don't want to get misunderstood is time to explain that too!

All the cuts I'm talking about are fresh and very good, they are " second quality " because they are not tender or more fat, for the american friends who smoke beef, the cut are you smoking is considered " second quality/ low quality " in Italy because is fat and if not cooked properly is also hard to chew .

1

Sweetlantern t1_jbtapah wrote

Thank you for the response. I’m going to attempt making this sauce soon. I’ll try and remember to let you know how it turns out. Mille grazie!

2