Neapolitan Sausage Ragù

The Neapolitan sausage ragù, in its original Neapolitan recipe, is a really tasty sauce: try making it!

A package of Luganega Paesana 380g AIA

400 g of tomato sauce

A clove of garlic

Half an onion

A carrot

A stalk of celery

Extra virgin olive oil

White wine

Basil to taste

Salt and pepper

Description

The Neapolitan sausage ragù is a variant of the classic recipe of the Bolognese ragù, in which usually minced beef and pork are used.

The sausage Luganega Paesana AIA will give an extra touch of taste to this traditional preparation, which is always present on the tables of Italians (and not only!). A typical recipe of Southern Italy and, more precisely, of the Naples area, the sausage ragù is a rich and pleasant condiment to the palate, ideal for pasta, lasagna, gnocchi and ravioli.

Try making at home the recipe of the ragù Neapolitan sausage, the bread dipping is guaranteed!

Luganega Paesana

Procedure

Prepare a fine mince with the onion, carrot and celery.

In a casserole, brown the slightly crushed garlic clove in a little extra virgin olive oil and then remove it; add the mince and sauté it.

Crumble the sausage Luganega Paesana AIA and add it to the pot with the mince, brown for a few minutes, raise the heat and deglaze with about half a glass of white wine.

When the wine has completely evaporated, add the tomato sauce, salt and pepper.

Mix the sauce well and add some basil leaves.

Lower the heat to a minimum, pour a ladle of water and let it cook covered for a couple of hours, stirring occasionally.

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