Neapolitan Meat Sauce (Naples)

Appetizers

Ingredients

Lean pork or beef rump - 2 pounds

Fat salt pork, diced - 4 tbsps

Lard - 4 tbsps

Salt

Garlic, finely chopped - 1/2 clove

Onions, finely chopped - 3

Carrots, finely chopped - 2

Celery, finely chopped - 1 stalk

Red wine - 2/3 cup

Tomato paste  - 4 tsps

Tomato sauce - 1 1/4 cups

Wiipe the meat with a damp cloth and make a few incisions in it with the point of a sharp knife. Into each incision push a small piece of fat pork. Melt the lard in a large pan, add the meat and brown it all over. Sprinkle with a little salt and add the garlic, onions, carrots and celery. Cook slowly until the vegetables are lightly browned. Add the wine, bring it to the boil and let it evaporate. 

Dilute the tomato paste in 2/3 cup tepid water. Add to the pan and simmer for 30 minutes. Then add about 2/3 cup hot water, or better still stock, and the tomato sauce. Continue cooking slowly for a further 2 hours.

Serves 6