Neapolitan Meat Sauce - Ragu Napoletano Alla Anna Galasso

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   ["Dry the round steak with paper towels, and rub it on both sides with salt and pepper.", "Sprinkle the meat with the parsley and cheese.", "Roll the meat up like a jellyroll, and tie it in several places with kitchen string.", "Salt and pepper the spare ribs. Set the meats aside.", "Heat the olive oil over medium heat in a large heavy duty pot. Over medium heat, brown the round steak and spare ribs in the oil on all sides. This will take about 5 minutes.", "Stir in the onion, celery and carrot and continue cooking until the vegetables begin to soften. Stir in the garlic and basil. Cook 1 minute.", "Combine the tomatoes and wine in a bowl. Slowly pour the mixture over the meat.", "Stir in the tablespoon of salt, a grinding of pepper, and the sugar.", "Cover the pot, bring the sauce to a boil, then lower the heat to simmer, and cook the sauce until the meat is fork tender, about 1 1/2 hours.", "Remove the meat to a dish. Cover the dish, and refrigerate the meat to make it easier to cut when cold.", "When ready to use, transfer the round steak to a cutting board, and cut the strings from the round steak with a kitchen scissors.", "Cut into neat slices about 1/4-1/2"" thick.", "Add to the sauce. Cut the meat off the bones of the spareribs and add the pieces to the sauce.", "Use the sauce for pasta dishes both boiled and baked."]

* Per serving · 4 servings · Values may vary.