Neapolitan Slow-Cooked Meat Ragù

Thermomix recipe: Neapolitan Slow-Cooked Meat Ragù. Ready in 205 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 100 g onion, quartered
• 50 g carrot, roughly chopped
• 50 g celery stalk, roughly chopped
• 3 cloves garlic
• 40 g olive oil
• 300 g boneless pork shoulder or ribs, cut into 5-6 cm chunks
• 300 g beef chuck or brisket, cut into 5-6 cm chunks
• 100 g dry red wine
• 30 g tomato paste
• 800 g crushed tomatoes (passata)
• 200 g beef broth
• 1 bay leaf
• 1 tsp salt
• 0.5 tsp black pepper
• Fresh basil or parsley, for serving (optional)

Instructions

1. Add onion, carrot, celery, and garlic to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add 20 g olive oil to the bowl with the chopped vegetables. Sauté 5 min / 120°C / Speed 1. Remove and set aside.
3. Add 10 g olive oil to the mixing bowl. Add half of the pork and beef chunks. Brown 8 min / 120°C / Speed 1 / Reverse. Remove and set aside with the sautéed vegetables.
4. Add the remaining 10 g olive oil to the mixing bowl. Add the remaining pork and beef chunks. Brown 8 min / 120°C / Speed 1 / Reverse. Remove and set aside.
5. Pour the red wine into the mixing bowl to deglaze. Cook 2 min / 100°C / Speed 1. Add the tomato paste and cook 3 min / 100°C / Speed 1.
6. Return all the browned meat and sautéed vegetables to the mixing bowl. Add the crushed tomatoes, beef broth, bay leaf, salt, and pepper. Ensure the total volume does not exceed the 2L mark. Cook 90 min / 95°C / Speed 1 / Reverse. Place the simmering basket on the lid instead of the measuring cup to prevent splattering and allow for evaporation.
7. Pause the machine. Carefully scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency and add a splash more broth if it seems too thick. Continue cooking 60 min / 95°C / Speed 1 / Reverse, with the simmering basket on the lid.
8. Pause the machine again. Scrape down the sides and bottom. Check the tenderness of the meat; it should be very tender and easily shredded. If not, continue cooking for another 30 minutes. Cook 30 min / 95°C / Speed 1 / Reverse, with the simmering basket on the lid.
9. Carefully remove the bay leaf. Using tongs, remove the large pieces of meat from the sauce and place them on a cutting board. Shred the meat using two forks or cut it into smaller, bite-sized pieces.
10. Return the shredded meat to the sauce in the mixing bowl. Cook 2 min / 90°C / Speed 1 / Reverse to ensure everything is well combined and settled. This helps prevent sticking at the end.
11. Serve the Neapolitan Ragù hot, traditionally with pasta (like paccheri or ziti) or crusty bread. Garnish with fresh basil or parsley, if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.