Neapolitan Ragù (RAGOÛT)
When it comes to Neapolitan ragù, you know, the people of Naples (click here for more) really take pride in this traditional dish. It's not like other ragùs at all.
I mean, this version uses big chunks of beef or pork that just sit there, soaking up all the flavor from tomatoes and aromatics.
Really, it simmers for hours. This slow process gives the sauce a rich, tender texture and a deep, moist taste. You just cannot rush it, you know? The kitchen fills up with that sweet tomato aroma as the sauce bubbles away.
Pretty much, folks in Campania (click here for more) make this traditional Italian meat sauce for special occasions, and it's a classic at Sunday gatherings
Most pour the ragù over paccheri or ziti, letting the thick sauce cling to the pasta. And look, you might also find it as a base in other Neapolitan dishes like sartù di riso or braciole. (rolls)
Here's the deal : in Naples, this sauce is not just food; it's tradition, passed down through families. While the rest of Italy has their own famous ragùs, like the one from Bologna, the authentic Neapolitan ragù recipe brings its own thing to the table.
It's super super unique—chunky meat, a little tangier from the tomatoes, and a sauce that turns almost velvety after hours on the stove. They sometimes call it Sunday sauce because it shows up at big meals when everyone gets together. Which is great.
What's cool about this slow-cooked ragu is how it can work as a pasta sauce or as the backbone for other Italian meat stew dishes.
The flavors settle in, making every bite rich and comforting. You really see how much care and patience go into this dish. And that's what makes Neapolitan cooking feel so homey and real.
There's just something about a big pot of homemade ragù bubbling away that brings everyone to the table—no fancy stuff, just really really good food made with time and love. It is a dish that not only fills the stomach but warms the heart, reminding everyone of the beautiful traditions and flavors that make Italian cuisine so special.
INGREDIENTS:
Tomato purée 8 ½ cups (2 l)
Yellow onions 10.6 oz (300 g) - cleaned
Pork ribs 14.1 oz (400 g)
Beef steak 1.1 lbs (500 g)
Sausage 1.1 lbs (500 g) - Neapolitan
Pork rind 5.3 oz (150 g) - Converted from grams to ounces for your convenience.
Extra virgin olive oil 4 ¼ tbsp (60 g) -
Note: The conversion is based on the approximate weight of olive oil, which is slightly different from water.
Red wine 2.5 oz (70 g)
Fine salt to taste
Water 8 ½ cups (2 l) - Rounded to the nearest half cup for convenience.
For the Rolls (braciole)
Beef rump 14.1 oz (400 g) - (4 slices)
Pecorino Romano PDO cheese 1 oz (30 g) - Converted from grams to ounces for easier measurement without a scale. Pecorino Romano cheese is hard and crumbly, making ounces a suitable unit for small amounts.
Raisins 0.7 oz (20 g)
Pine nuts 0.4 oz (10 g)
Garlic 1 clove
Parsley to taste
Black pepper to taste
Paccheri Pasta or Ziti
Preparation:
How to prepare Neapolitan Ragù
To prepare the Neapolitan ragù, first, prepare the braciole. (rolls).
1) Place the raisins (without soaking them), pine nuts, peeled and degermed garlic, and parsley leaves 3 on the cutting board.
2) Chop everything quite finely. Lay out a slice of top sirloin on a cutting board, if it's too thick, pound it a bit between two sheets of parchment paper. Sprinkle with some grated pecorino Romano cheese and the freshly prepared mixture; make sure to leave an edge and not cover the entire slice of meat.
3) Add a dash of black pepper. Roll up from the shorter side like this: tuck the ends inward, then roll the meat and secure the rolls with toothpicks, two on the sides 9 and one in the center
4) Peel and finely chop the onions. Move to the stove. In a large pot, preferably with a double bottom, heat a drizzle of oil and then add the braciole, letting them seal over high heat. Turn them gently with tongs, browning well on all sides, then set aside.
5) Continue with the other cuts of meat, first adding the pork ribs. Then add the sausages and the beef short ribs.
6) Brown all the pieces of meat well 16. At this point, add the onion and slightly increase the heat. Stew for a couple of minutes and finally deglaze with the red wine to deglaze the bottom.
7) As soon as the alcohol evaporates, add the tomato puree, rinse the jug with 2 quarts of water, and plunge in the braciole
8) Roll up the pork skin tying it with a string. Add it to the sauce and add a good pinch of salt.
9) Let it simmer gently over low heat for 4/5 hours. Occasionally remember to stir, so the onion and sauce don't stick to the bottom.
10) Adjust the salt and your ragù is ready to use.
11) Remove the meat chuncks and the rolls to be served separtely as a second dish, paired with grilled veggies.
12) Boil the pasta in salted water, when ready, strain al dente and pour the souce on top.
Tip
The sweet and prolonged cooking will make your Neapolitan ragù even better! This recipe is so generous that it allows anyone to make small modifications based on taste: like selecting the pieces of meat, choosing them carefully and mainly based on preferences, such as braciole (a slice of beef that wraps raisins, pine nuts, grated cheese, salami, nutmeg, and parsley) or meatballs. Finally, you could add some tomato paste to achieve an even darker and more flavorful ragù.
Arrivederci e buon appetito.
Michael
