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Italian Things We Love

A magazine devoted to food, wine and art stories in Southern Italy.

Classic Southern Italian Ragú

Baronessa Cecilia Baratta Belleli teaches cooking class guests how to make ragú in her farmhouse kitchen in Paestum.

Baronessa Cecilia Baratta Belleli teaches cooking class guests how to make ragú in her farmhouse kitchen in Paestum.

Extra virgin olive oil
4 garlic cloves
1 small shallot
4 Italian sausages
1 small pork shoulder with skin
One 28-oz. can whole peeled or crushed tomatoes
Turkish oregano or wild Calabrian oregano

Cover the bottom of your pot with a quarter of an inch of olive oil. Smash the garlic, dice the shallot and add them to the pot, cooking very slowly on a low flame until they soften.

Meanwhile, lightly brown the sausage and pork shoulder in a separate pan.

Once the garlic is fragrant and glistening, add the crushed tomatoes. Stir slowly and add a generous pinch of oregano. Once warm, add the sausage and turn flame down as low as possible. Cook for 1 to 1 1/2 hours.

When the sauce is bubbling with ribbons of oil forming at the top, remove from heat. Remove the meat and add cooked pasta. Serve the meat as a second course.