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Neapolitan Meat and Onion Sauce

Serves 6 - 8


2 1/4 to 3  pounds chuck or bottom round roast, tied with kitchen string

2  tablespoons extra virgin olive oil

1/4  pound prosciutto or pancetta, diced

1  stalk celery, diced

1  carrot, diced

4  pounds mild yellow or Vidalia onions, thinly sliced

3/4  cup red wine  (We used Chianti Classico.)

Water as needed



1  pound candle or ziti pasta

Grated Pecorino Romano cheese



Dry the meat with paper towels.  Generously salt and pepper the meat.  Set aside.

In a large high-sided pot like a Dutch oven, heat the olive oil over medium high heat; add the meat with the pancetta and brown it slowly on all sides.

Add the celery and carrot and cook a couple of minutes.  Add the onions and the wine.  Allow the wine to evaporate.

Cover and cook for 2 to 2 1/2 hours over very low heat, stirring occasionally.  Add water as needed to keep roast from sticking to the bottom of the pan.  Check the meat for tenderness; if it needs more time, continue cooking until the meat is tender and the onions have been reduced to a very creamy consistency.

Remove the meat from the pot and set aside.  Slice and serve it as a second course or refrigerate and serve it for another meal.

Cook the ziti in 4 quarts of rapidly boiling salted water until the ziti is cooked through, meaning that when a piece is broken in half, no uncooked flour is visible.

Drain the ziti and add it to the pot with the onion sauce.  Mix well.  Serve with grated cheese.

This recipe is featured on show 2805 – Classic Neapolitan Pasta.


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