Fusilli Di Capri Con Ragú Napoletano Recipe
Fusilli Pasta Di Gragnano Slow-Cooked Ragú of Hot Italian Sausage, Beef Braciola and Pork Ossobuco, Tomato Sauce
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Ingredients
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Pasta
Ragú
Method
Pasta Preparation
- 1
Cook the Fusilli
In a large pot of salted boiling water, cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
Ragú Preparation
- 2
Sauté the Aromatics
In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes.
- 3
Brown the Meats
Add the hot Italian sausage, beef braciola, and pork ossobuco to the pot. Brown the meats on all sides, approximately 8-10 minutes.
- 4
- 5
Slow Cook the Ragú
Cover and reduce the heat to low. Let the ragú simmer for at least 2 hours, stirring occasionally, until the meats are tender and the flavors meld together.
- 6
Finish the Ragú
Once cooked, remove the meats from the pot, shred or slice them as desired, and return them to the sauce. Stir in the fresh basil just before serving.
Assembly
- 7
Combine and Serve
Toss the cooked fusilli with the ragú until well coated. Serve hot, garnished with additional basil if desired.
