Neapolitan ragu

Ingredients:

For the first stage of preparation:
Prosciutto crudo 100 g desirable high-fat or lard ventral,
50 g bacon,
Pepper to taste

The second stage:
1.5 kg of a solid piece of beef first or second category,
1 kg pork roll stuffed with diced feta cheese (pecorino), salt, pepper, finely chopped garlic, parsley, raisins, pine nuts and tightly bound,
3 pork ribs 400 g
600 - 800 g of a yellow onion
100 g of pork fat
50 g of lard
1.5 cups extra virgin olive oil
50 g bacon
250 - 300 ml of dry red wine
from 100 to 300 g of tomato double concentrate paste
1.5 kg of tomatoes peeled, grated on a fine grater
bunch of basil
Salt to taste

Method of preparation:

First step

Nashpiguyte meat bacon, prosciutto and pepper and well tie; nafarshiruyte pieces of pork roll with a mixture of fine salt, pepper, diced feta cheese (pecorino), chopped parsley and garlic, raisins and pine nuts and carefully tie.
Coarsely chop with a sharp knife or chaff on a wooden board first bacon and remaining bacon and onions.

Put all into a deep pan or pottery or tinned copper bottom grease lard and olive oil over low heat and warm up until the fat begins to melt and fry the onion begins. Add the meat, pork rolls and then pork ribs.

Cover and leave all the time fry over low heat, turning the meat occasionally.
When the onion begins to brown, open the lid, stir, turn the meat more often, adding a little wine, which must then completely evaporated. Onions should be well roast and all the liquid has to evaporate and the remaining fat should slowly start to boil.
The first step of preparing Takes You 2-2.5 hours. During this time, it is desirable not to deviate from the plate, as a bow can fire, ruining all the dish.

Second leg

Add a little fire to warm the other cold ingredients.
At this point, add the grated grated tomatoes without the skin, a little salt, basil leaves (you can break their hands), no more and ladle of water and cook for an hour without closing the lid. Then, again covered with a lid, leave for another half hour on low heat.

Source recipe: