Ragu is a Neapolitan Sauce and is served in Italy in a traditional manner that can be compared to the way in Britain we eat our Sunday Dinner; taking the place of a roast across the Naples region as a weekly ritual!

GIP'S NEAPOLITAN RAGU

Ingredients

1 kg Beef Flank

Pork Rib Bones

Diced Fatty Pancetta

2 Onions

5 Garlic Cloves

1 Tablespoon of Italian Tomato Concentrate

½ Bottle of Italian Red Wine

1 Large tin of San Marzano Tomatoes

8 Basil Leaves

Fry the piece of beef Flank until nice and brown.

Add the Onion and Garlic to fry for 5-10 minutes on a low heat.

Add Pancetta, Ribs, Tomato Concentrate and cook for a further 5 minutes stirring often.

Add the Red wine and simmer until the wine has evaporated.

Add the tin of tomatoes and basil leaves to cook gently for 3- 4 hours on a very low heat.

Serve hot with Italian short pasta and enjoy!

The meat can also be served separately as a main course.