Neapolitan ragout with pork
serve 6: 1 kg pork ( the lean part), 3-4 spoons of pork fat, a glass of red wine, tomato sauce, salt.
Put in a saucepan 1 kg pork ( the lean part) , salt and let it brown with 3-4 spoons of pork fat, pour a glass of red wine and make it evaporate slowly. Cover the pork completely with abundant tomato sauce, cover with a lid and simmer the sauce over a slow flame for about two hours. If necessary, during the cooking, add some spoons of water and salt as much as suffices. When the sauce is getting thick, taste the salt, drain the meat from the sauce, because it will be served apart and season the pasta with the ragout.