An Italian Journey: Napoli

An Italian Journey: Napoli

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Chef: Francesco Mattana Italian food is one of the most beloved cuisines in the world. But, you don't need to go out to eat or travel to Italy to eat the real deal anymore. Learn how to make the most authentic, rustic Italian food in your home with this masterclass from Italian chef, Francesco Mattana. In this episode of An Italian Journey, Chef Francesco makes a traditional Ragu' Napoletano. This dish hails from Napoli, and ragu together with the bolognese are symbols of traditional Italian cuisine. Ragu' Napoletano is made from whole cuts of meat. This recipe is slow cooked for 5 hours, leaving it delicious and tender. About Chef Francesco Mattana: Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London. For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad. All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.

Ragu’ Napoletano

Ingredients

  • 500g of pappardelle pasta (fresh)
  • 700g beef short ribs 
  • 350g pork ribs 
  • 350g plain sausage 
  • 4 brown onions (chopped in petals or roughly chopped) 
  • 500g of plum tomatoes (San Marzano is best)
  • ½ litre of vegetable stock
  • 1 tbsp of tomato paste 
  • 200ml of red wine (we like to use Chianti) 
  • Salt and pepper for seasoning 
  • Olive oil 
  • Parsley
  • Pecorino

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