Neapolitan Ragù (Meat Sauce)
Lard the beef with the lard cut into strips; if necessary tie the meat with kitchen string. In a pot, preferably a crock pot, melt the clarified pork fat; then add the meat and basil leaves, little salt and a glass of water: bring to the boil and put the lid on.
As soon as the water has been absorbed, baste the meat with red wine. In another pot, heat up the tomato purée with the tomato concentrate and two glasses of water. Once the wine has evaporated, pour a little tomato sauce on the meat and add the finely chopped onion; continue to cook over a gentle heat adding the tomato sauce bit by bit.
Since the cooking must be long and careful (about 6 hours), keep an eye on the pot and add water if the meat sauce gets too dry. Once the meat is tender, it can be taken out of the pot and used ad a second course, accompanied with vegetables.
The meat sauce must be thick, glossy and dark, and it is better if prepared one day in advance; in such case the excess fat sets on the rim of the pot and can be removed. With the meat sauce dress 500g of maccheroni (or other suitable type of pasta) cooked al dente; dress in layers into a large tureen sprinkling a generous handful of grated pecorino cheese on top.