Ragù Napoletano by Antonino Cannavacciuolo
Pork: 500 g, ribs
White onion: 1
San Marzano tomatoes: 1 kg, peeled.
Chili pepper: 1
Bay leaf: 1
Red wine: 100 ml
Extra virgin olive oil: To taste.
Salt and pepper: To taste
Clean the pork ribs and slice them in the direction of the bone, sprinkle with salt and pepper and leave to marinate for about ten minutes.
Fry the ribs in a large pot with a drizzle of oil, until you get a golden crust, then add very thinly-sliced onion and chilli (if you don't like heat, you can leave the chilli out).
Let it the ingredients dry out, add the red wine and, as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes.
Cook everything on a low heat for at least 5 hours.
Hallfway through cooking, add the bay leaf, and when cooked remove the meat from the bone. At this point, you have obtained the base of the ragù, which can be used for the different preparations.
