It's Pasta for any occasion (#6 - meat)!

Paccheri al ragù napoletano

This ragù sauce from Naples is just delicious. It is very rich and different from the more traditional "bolognese sauce" from Bologna. A typical Sunday lunch I've often had at my mother in law's. Ingredients for 4 people:

1. 150 g mixed pork and beef mince

2. 50 g sausage meat

3. 50 g sausage meat

4. Glass red wine

5. 250 ml passata tomato sauce

6. Olive oil

7. Packet paccheri pasta

8. to taste Salt

9. Parmesan to serve

Method:

1. Get the meat together at room temperature. Chop the onion and cook gently in olive oil until soft. Then add the meat and brown.

2. Now add the wine and let it evaporate. After a min or two add the passata sauce and a cup of water, season to taste. Stir and simmer for about two hours, stirring occasionally.

3. With about 30 minutes left, bring a pot of salted water to the boil. Cook pasta according to instructions making sure you don't over cook it. Drain al dente and add to sauce. Mix well and serve with a sprinkling of grated Parmesan cheese.