Italian · Dinner
Neapolitan Sunday Meat Stew (Gluten-Free)
Slow-braised beef chuck simmered with tomato, red wine and pork shoulder for three hours until the sauce turns deep and glossy, a Neapolitan Sunday tradition known as ragù napoletano. Served over gluten-free rice pasta, finished with pecorino romano and basil.
$7
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
741Calories
47.8gProtein
27.8gFat
67.1gCarbs
10.9gSugar
6.1gFiber
1053mgSodium
131mgChol
9.5gSat Fat
1247mgPotassium
190mgCalcium
6.8mgIron
4.2mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat beef chuck and pork shoulder dry, slice onion thinly, mince garlic, and grate pecorino romano.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear beef and pork on all sides for 6 minutes until deeply browned.
3
Sauté
Lower heat to medium, add onion and garlic, and cook for 4 minutes until onion turns translucent and soft.
4
Simmer
Pour red wine into pot, scrape base, and simmer for 2 minutes. Add canned tomatoes, tomato paste, and bay leaf, then simmer covered partially over low heat for 3 hours until meat pulls apart easily.
5
Plate
Shred beef and pork into sauce, discard bay leaf, toss in cooked rice pasta, top with pecorino romano and basil, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g beef chuck
- 3.6 oz100g pork shoulder
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml dry red wine
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 22 bay leaf
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 5.2 oz150g gluten-free rice pasta
- 0.8 oz20g pecorino romano
- 66 basil leaves
