Someone posted a recipe for ragu from Bologna, which reminded me of a
recipe I have at home for the Neapolitan version, which I have never
tried. It's quite different, as it involves slow cooking whole cuts of
pork (leg and rib), along with sausage, tomato, onion, etc, in a pot
on top of the stove and gradually adding tiny amounts of red wine,
white wine and then water over a period of up to six hours. This
pricess is called "tirato" or something similar, from the Italian for
"pull", as the liquid pulls out the flavour of the meat. Because you
have to tend it constantly for all that time (not enough liquid, and
it burns, too much, and the sauce doesn't work), ragu is a symbol of a
a mother and wife's love and care for her family. The meat is removed
and served as main course while the ragu sauce is served with pasta as
entree (ie starter for you Americans).

Anyway, has anyone here made ragu in this way? Now that winter is on
the way I kinda like the idea of standing in the kitchen preparing a
meal for my friends in this way, while knocking back a glass of red or
three. But is the result really worth the effort, ie so much more
special than a simple pasta dish followed by a roast, which would
require much less effort and attention?

Cheers, James

James Shugg wrote:
> Someone posted a recipe for ragu from Bologna, which reminded me of a
> recipe I have at home for the Neapolitan version, which I have never
> tried. It's quite different, as it involves slow cooking whole cuts of
> pork (leg and rib), along with sausage, tomato, onion, etc, in a pot
> on top of the stove and gradually adding tiny amounts of red wine,
> white wine and then water over a period of up to six hours. This

Are you sure?

http://www.dentronapoli.it/Cucina/ragù.htm
http://www.portanapoli.com/Ita/Cucina/body_ga_ragu.html

Both sites are from Naples.

Luca

"Luca Pinotti" > wrote in message >...
> James Shugg wrote:
> > Someone posted a recipe for ragu from Bologna, which reminded me of a
> > recipe I have at home for the Neapolitan version, which I have never
> > tried. It's quite different, as it involves slow cooking whole cuts of
> > pork (leg and rib), along with sausage, tomato, onion, etc, in a pot
> > on top of the stove and gradually adding tiny amounts of red wine,
> > white wine and then water over a period of up to six hours. This
>
> Are you sure?
>
> http://www.dentronapoli.it/Cucina/ragù.htm
> http://www.portanapoli.com/Ita/Cucina/body_ga_ragu.html
>
> Both sites are from Naples.
>
> Luca

Sorry, I don't speak much Italian, but I gather those recipes are
different to the one I briefly described? What interests me though is
that the second site makes mention of the poem "Monday, Tuesday,
Wednesday", which is also discussed in the preamble to my recipe (from
a beautiful little book called simply "Pasta Sauces" by Diane Seed,
published in 1988). She wrote that the poet was criticising his wife's
version of ragu, describing it just as "meat and tomato", whereas his
Mum's, made the proper way with time and love and care, was the real
thing. So I suppose there are different ways of doing it, some not as
good as others.

My question was, does anyone have experience of doing it the long way,
and is the result worth it?

Cheers, James

PS apologies if this post is repeated, had an internal server error.

(James Shugg) wrote in message . com>...
> Someone posted a recipe for ragu from Bologna, which reminded me of a
> recipe I have at home for the Neapolitan version, which I have never
> tried. It's quite different, as it involves slow cooking whole cuts of
> pork (leg and rib), along with sausage, tomato, onion, etc, in a pot
> on top of the stove and gradually adding tiny amounts of red wine,
> white wine and then water over a period of up to six hours. This
> pricess is called "tirato" or something similar, from the Italian for
> "pull", as the liquid pulls out the flavour of the meat. Because you
> have to tend it constantly for all that time (not enough liquid, and
> it burns, too much, and the sauce doesn't work), ragu is a symbol of a
> a mother and wife's love and care for her family. The meat is removed
> and served as main course while the ragu sauce is served with pasta as
> entree (ie starter for you Americans).
>
> Anyway, has anyone here made ragu in this way? Now that winter is on
> the way I kinda like the idea of standing in the kitchen preparing a
> meal for my friends in this way, while knocking back a glass of red or
> three. But is the result really worth the effort, ie so much more
> special than a simple pasta dish followed by a roast, which would
> require much less effort and attention?

You will find few for a 1800 recipe.

Have you something newer to taste?

Joseph

(James Shugg) wrote in message . com>...
> Someone posted a recipe for ragu from Bologna, which reminded me of a
> recipe I have at home for the Neapolitan version, which I have never
> tried. It's quite different, as it involves slow cooking whole cuts of
> pork (leg and rib), along with sausage, tomato, onion, etc, in a pot
> on top of the stove and gradually adding tiny amounts of red wine,
> white wine and then water over a period of up to six hours. This
> pricess is called "tirato" or something similar, from the Italian for
> "pull", as the liquid pulls out the flavour of the meat. Because you
> have to tend it constantly for all that time (not enough liquid, and
> it burns, too much, and the sauce doesn't work), ragu is a symbol of a
> a mother and wife's love and care for her family. The meat is removed
> and served as main course while the ragu sauce is served with pasta as
> entree (ie starter for you Americans).
>
> Anyway, has anyone here made ragu in this way? Now that winter is on
> the way I kinda like the idea of standing in the kitchen preparing a
> meal for my friends in this way, while knocking back a glass of red or
> three. But is the result really worth the effort, ie so much more
> special than a simple pasta dish followed by a roast, which would
> require much less effort and attention?

You will find few for a 1800 recipe.

Have you something newer to taste?

Joseph

(James Shugg) wrote in message

> What interests me though is
> that the second site makes mention of the poem "Monday, Tuesday,
> Wednesday",

My mistake, the poem about making ragu is "Sabato, domenica e lunedì"
which of course means "Saturday, Sunday and Monday".

(James Shugg) wrote in message

> What interests me though is
> that the second site makes mention of the poem "Monday, Tuesday,
> Wednesday",

My mistake, the poem about making ragu is "Sabato, domenica e lunedì"
which of course means "Saturday, Sunday and Monday".

James Shugg wrote:
> (James Shugg) wrote in message
>
>> What interests me though is
>> that the second site makes mention of the poem "Monday, Tuesday,
>> Wednesday",
>
> My mistake, the poem about making ragu is "Sabato, domenica e lunedì"
> which of course means "Saturday, Sunday and Monday".

What's the difference? It doesn't mention the year...
Tonight my friend from Naples (she's 65) reported that the recipe:
1) is not correct
2) has never been used sice 1940

Who you could find that has used this recipe that is not common in Napoli?
It's good. I can tell you because I've tasted it. But it was 1965. And at
that time it was a recipe of the very rich people.

Good luck

Luca

---
Nolite poicere margaritas ad porcos