The Project: Neapolitan-style ragu

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Each Friday we post a recipe from the L.A. Times Test Kitchen. This week, we’ve chosen Neapolitan-style ragu that’s flavored with pancetta, prosciutto, pork butt and Italian sausage. It simmers for hours, leaving you with a thick rich pasta sauce. Best part: The pork butt flavors the sauce as it cooks through but is served separately, so you can serve a nice juicy slab alongside your pasta.

Granted, this is a day-long project. But if you have any doubts about whether you want to take on the challenge, read this story by Times Food editor Russ Parsons. It inspired the recipe, and it will inspire you too.

This recipe was one of our Top 10 recipes for 2009. You can see all of our best recipes of the year for the last 26 years by clicking here.

As always, if you try this or any other recipe from the L.A. Times Test Kitchen, we’d love to see it. You can upload photos of the finished dish here.

-- Rene Lynch
Twitter / renelynch