In the Neapolitan Ragù the meat is cut and cooked in pieces and not minced as in the Bolognese one.  It is cooked for a long time from 5 to 8 hours and the sauce will become quite thick, or rather ‘azzecato’.

With the sauce you season the pasta, with the meat you have a main course.

According to Neapolitan tradition, almost anything goes in the meat sauce: beef, pork sausage, game, beef ribs, meatballs, veal.

 

Serves: 4 | Preparation time: 30 mins | Cooking time:  5 to 8 hours

  • Meat: 1 kg
    Traditional mix includes: beef ribs, beef or veal chops, pork ribs, all cut into medium-large chunks
  • Tomato sauce : 700 g
  • Tomato puree – 1 tablespoon
  • Red wine: 1 glass
  • White onion, finely sliced: 1
  • Extra Virgin Olive Oil: 5 tablespoons
  • Salt and pepper: to taste

Method

Heat the olive oil, fry the sliced onions until soft, then add the meat pieces and fry them. Stir continuously over medium-low heat to prevent the onions from burning.

Once the meat has browned evenly, add a tablespoon of tomato paste, stir, then pour in the red wine and simmer over high heat until it evaporates completely.

Pour in the tomato sauce, season with salt and pepper and mix thoroughly.

Cover with a lid, leaving a wooden spoon between the lid and the pot so that the lid is not completely closed: this will prevent the sauce from burning, as it will keep moisture inside the pot and also allow some of the steam to escape, thus thickening the sauce.

Let the Neapolitan Ragù cook on very low heat for 5-6 or even 8 hours, just keep an eye on it from time to time, stirring it. If necessary, add a drop of water .

 

 

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