My Neapolitan ragu | Antonino Cannavacciuolo

Ingredients for 4 people

• 500 g pork ribs
• 1 white onion
• 1 kg peeled San Marzano tomatoes
• 1 chili pepper
• 1 bay leaf
• 100 ml red wine
• Extra virgin olive oil
• Salt
• Pepper

Procedure

Trim the pork ribs and cut them bone-wise, sprinkle with salt and pepper and let them marinate for about 10 minutes. Sauté in a large saucepan with a drizzle of oil until golden brown, then add the very thinly sliced onion and chili (if you don't like chili you can leave it out).
Let it soften, deglaze with red wine, and as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes.
Cook everything on low heat for at least 5 hours.
Halfway through cooking, add the bay leaf, and when cooked, peel the meat off the bone.
This is the base of the ragu that can be used for different preparations.

Chef's advice

This ragu variant is a simpler and less rich version of the traditional one and lightens this weighty dish. The ragu can be a base for seasoning pasta, such as paccheri and maccheroni!
"Uagliù!", remember that scarpetta is mandatory!