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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Molise — Campobasso e dintorni
II
Description
Molise's Sunday ragù — pork ribs, sausages, and meatballs braised for 4+ hours in an initial soffritto base with wine and San Marzano tomatoes. The meat is served separately as a secondo after the pasta course, following the traditional Sunday lunch sequence where ragù serves as both sauce and protein vehicle. The long braise transforms the pork collagen into gelatin that enriches the tomato sauce with a body and sweetness no quick sauce can replicate.
III
The Thread
—Same Sunday braised-meat-in-tomato tradition — Naples uses the same multi-cut approach but adds hard-boiled eggs and braciole (rolled beef) to the pot Neapolitan
—Long-braised meat in wine and tomato — both rely on collagen-rich cuts and 4+ hours of low heat for sauce richness and tender meat French
—Multi-cut meat braised in a complex sauce base over hours until collagen-rich — both traditions understand that time is the essential ingredient in braised meat sauces Mexican
IV
Flavour Context
Deep pork richness, concentrated tomato sweetness, wine-braised collagen body, Sunday warmth — the essence of southern Italian family cooking
Pillars V — VII
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