Beautiful Napoli has its own variation of ragu.
In a skillet, sauté onion in oil and lard for five minutes. Stir in garlic, carrot and celery. sauté until onion is
softened, but do not allow to turn color.
Put in the meats and brown on all sides. If there is too much fat, pour a little off.
Stir in tomatoes, basil, and season with salt and pepper.
Stir well and cook over very low heat with the pot covered for about 3-4 hours. Test for seasoning and adjust as necessary.
Remove meats to a large bowl, to be served separately or to be reserved for future use.
Cook pasta according to package directions and top with this beautiful ragu.
You might add a piece of pork skin to this if you have it. It gives deep flavor to the ragu. Some like the skin, other not. As with all Italian cooking, it is according to your taste.
Contributor: Two Blonde Ladies
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