The Neapolitan Ragù (Ragù Napoletano) is one of the cornerstones of southern Italian cuisine. Unlike the Bolognese sauce, where the meat is finely minced, in this version the meat is cut into large chunks and slowly simmered in tomato sauce for 5 to 8 hours until it becomes rich, thick, and flavorful, what Neapolitans call “‘ragù azzeccato” (well-stuck).

Traditionally, the sauce (il sugo) is used to season pasta, while the tender, slow-cooked meat  is served as a separate main course.

 

Serves: 4-5 | Preparation time: 40 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 extra virgin olive oil in a large, heavy-bottomed pot.
Add the sliced onions and sauté gently until soft and golden — be careful not to burn them.

Add the meat pieces, browning them on all sides over medium-low heat. Stir frequently to prevent the onions from sticking or burning.

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 over very low heat for at least 5 hours, or up to 8 hours for the richest flavour.

Stir occasionally and, if the sauce becomes too dry, add a small splash of water.

 

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