'O rrał con i paccheri in piedi
Recipe for the Neapolitan ragoût
- 300 g onions
- 1 pork skin rolls
- 150 g sausage
- 150 g pork ribs
- 150 g Beef brisket
- 150 g San Daniele ham
- 150 g "Datterini" tomatoes paste
- 320 g paccheri pasta
- 160 g butter
- 120 g Parmigiano reggiano
- Basil leaves
In a casserole sauté all the meats starting with the most fat ones, add the onions cut in julienne shape and let overcook in low heat until the onions will remain only a darkened sweet pulp with the browned meat, add the tomatoes paste and let it cook.
Cover with cold water, bring quickly to a boiling temperature, turn down the heat and boil at least for 6 hours, preferably in two different timings, three hours in the evening and the remaining 3 in the morning.
After a couple of hours remove the sausage; after 3 hours the pork skin and gradually all the rest, always leaving just few pieces overcooking in order to give extra texture to the sauce.
Dish preparation - cook the paccheri pasta in salted water. Drain the pasta and place in a pan with butter and few drops of the drained water. Place in the center of the plate place the sauce, lean standing outside the cooked paccheri pasta, a sprinkle of parmesan cheese on the edge and end up with a few pieces of meat cut on top of the sauce and some basil leaves.