Ziti with Neapolitan Meat Ragout - the quintessential Sunday supper meal typical of the beautiful southern city of Naples. And yes, it tastes as good as it looks!
I like to cut out very small pieces of meat and add them to my pasta, but this is just my personal preference. Traditionally, the meat would be “lardellata” before being cooked. That means that small holes would be made into the meat and filled with ham, bacon, and pepper. Then the meat would be tied with string and cooked. Most modern Neapolitans don’t do this anymore, Ragout being already pretty heavy by itself. Tradition would also require the use of a copper or clay pan (the so-called tiano) in which to cook the sauce.