Neapolitan carnival Lasagna
Sauces from Italy
translated by Italian with
It is not Sunday without napoli sauce
The first thing to do is to finely chop the onion and ham and bacon. This can make it easily with a mixer to save some time.
Pour the mixture into an earthenware pot and fry over low heat and always remembering to place the pot on a flame spreader.
When the onion is browned and beautiful ham and bacon fat melted, add all the meat,
including pork rinds that you or your butcher will have rolled up inside and seasoned with salt, pepper, garlic and parsley (many in Naples also put pine nuts and raisins, but this time I omitted).
Sear so that the meat is not sealed well (counting you are using a crock pot this operation may last from 45 to 60 minutes).
Add the tomato puree, salt and let pippiare ie boil slowly for about seven hours.
The best way to taste it is to sprinkle it on a slice of bread.