Ragu alla napoletana aka Meat sauce from Naples

  I found this recipe the other day and I completely forgot I had it.  I am so glad that I did because this is a great meat sauce, my son loves it, it's even better the second day, and it makes a great baked pasta with mozzerella cheese for a left over's dish which my son will eat till it's gone!

serves 6 or so
1/3 cup olive oil
1 1/2 beef brisket or chuck, in one piece
1/2 pound boneless veal shoulder, in one piece
1/2 pound boneless pork shoulder, in one piece
sea salt
1 yellow onion chopped
1/2 cup dry red wine
2 28oz cans crushed tomatoes
pinch of crushed chili (optional)
meat stock or water if needed
fresh ground pepper
1lb pasta such as ziti because that's how they serve it in Italy
pecorino cheese or Parm works too!

  In a large dutch oven or deep skillet, heat the olive oil over high heat.  (Wash meat and pat dry with paper towels first to clean it.)  Add all meats and sprinkle with salt.  When the meats have given up their juices, about 15 minutes and the onion and stir well.  Reduce heat to medium and cook, stirring occasionally, until the meats are browned and the onion id golden.  About 15 minutes.
  Add the wine and cook until it is absorbed into the meats, about 10 minutes.  Add the tomatoes and chili flakes and stir well.  Cover partially and simmer, stirring often, for 2 1/2 hrs.  Check for time to time to see if more liquid is needed, adding stock or water if necessary to prevent scorching.  At this point the sauce should be thick and coat a spoon.
  Using a slotted spoon remove meat and chop, but more than likely the meat will be so tender it will fall apart in the sauce.  In Italy they remove the meat and serve the red sauce with pasta and eat the meat separately.  I however leave the meat in or chop up the large pieces and return them to the sauce and serve all at once. 
  Tip:  I went to the store one day and they did not have veal so I substituted with lamb shoulder and it still turned out great.

Bacon Maple Glazed Pork Loin

  My mom gave me a pork loin a couple weeks ago and now that the weather turned I decided to finally make it.  I was looking for something different to do for a change and I found this recipe.  I thought it turned out great and will do again.  I already knew for my son and I this was going to be more than plenty, so I even decided before hand what I was going to do with the left overs which is make fried rice!
I thought this was pretty easy and doesn't take much time!


Bacon Maple Glazed Pork Loin

For the brine
8 cups water
2 tbls maple syrup grade B
whole peppercorns about a tbls
2 stems fresh sage
1 lg garlic clove smashed
1 bay leave
 1/3 cup sea salt,( I also mixed in my Italian sea salt blend which is mixed with black pepper, sage, garlic, rosemary.  I buy this at Pastaworks and love to put it on any poultry and bread with olive oil and sprinkle this on.)
Bring all ingredient's to a boil until the salt and syrup dissolves.  Let cool for about an hour or 2 and then add pork loin.  Let marinade for 8-24 hours.  After this is done marinating pull out pork loin pat dry and discard the brine.

  For the next part
3 garlic cloves chopped
2 tbls fresh sage
3 tbls maple syrup
about a 1lb of bacon,  I got the applewood smoked bacon from whole foods it's thick and taste great!    
  I mixed the garlic, sage, and syrup and spread over the pork loin.  I then wrapped each bacon slice around the pork tucking the ends underneath and slightly overlapping each piece to the end.  Pre heat oven to 350 and cook for about an 1-1 1/4 or until 140 degrees.  I also poured a little syrup on top of the bacon before I popped it in the oven.  Cook in the middle rack.  While the pork was cooking I also was basting the pork with it's juices from the pan.  After it is done pull from pan and let rest.  While this is resting take pan juices in a sauce pan boil add 1 tbls apple cider vinegar and 1/2 tsp cornstarch and thicken.  Slice and serve with sauce.   The pork was moist and taste great with the bacon.  I will do this again for sure!  Like I said I took the leftovers and made home made fried rice and it was still moist the next day!