Neapolitan Meat Sauce with Fusilli
This classic, typically thrifty Neapolitan ragu is traditionally served as Sunday lunch and is both a ﬁrst and second course in one! A whole joint of meat is slow cooked gently until tender and then removed from the pan. The remaining rich tomato sauce is served with pasta and the meat is served as a mouth-watering main course.
- 4 tbsp Filippo Berio Olive Oil
- 800ml Cirio Smooth Passata
- 750g topside of beef
- 2 onions, thinly sliced
- 150g pancetta, cut into cubes
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, peeled and finely chopped
- 60ml red wine
- 500g fusilli pasta
- Heat the olive oil in a large frying pan and brown the meat on all sides. Remove and set aside. Add the onions and pancetta and cook for a further 3-5 minutes. Add the carrot, celery and garlic and continue to cook for 3-4 minutes.
- Add the red wine and increase the heat. Cook until the wine has almost evaporated. Add the passata and 200ml water. Return the meat to the pan and bring to the boil. Reduce to a very low simmer. Cover and cook for 3 hours, stirring occasionally. If the sauce seems too thick, add a little more water.
- When the ragù is nearly ready, heat a large pan of boiling, salted water and cook the fusilli according to packet instructions. Drain the pasta, making sure to reserve a ladle of the water. Remove the beef from the ragù and set aside.
- For the first course: Stir the fusilli into the ragù along with a little of the reserved pasta water. Serve with grated Parmesan cheese. For the main course: Serve the meat sliced with a green salad.