Tagliatelle al Ragu’ Napoletano
Tagliatelle pasta with slowly cooked shredded beef cooked in a very rich tomato sauce. A must try! The Neapolitans say that, according to tradition, at some point “addà pippià” – a local way of saying that it must simmer slowly, very slowly. To prepare the authentic sauce for the traditional Neapolitan ragù recipe, it takes fine tomato sauce (San Marzano Tomatoes), meat, passion, skills….. and at least 6 hours of cooking. That is what the official “rules” of the tradition dictate.