>Ragu alla Napoletana or Ragù della domenica why is

looks like SHIT

>>9107541
Sorry, in English?

>>9107541
Because it's an investment. You can just whip up a ragù. My mother would stew the ragù overnight with sausage and pork chop and add meatballs the next day; my nonna wouldn't add meatballs, buy would substitute pork chop for the far superior short rib. In both cases, you need time and energy to break down and stew the pork bones.

The only time I've seen a ragù that held a candle to ragù napolitano was in Rome, where they do a ragù with oxtail and celery. It's amazing and the beefy-celery flavour almost reminds you of a British roast, but infinitely better. However, in all cases, a good ragù requires bones to be stewed over a long period of time.