If you’ve landed here, you probably already know; I’m Neapolitan and for me ‘o rraù is something serious and very dear. In Naples, ragù means Sunday and therefore home, family, a festive table.
In this article, I invite you into my kitchen, to discover together all the secrets for a good Neapolitan ragù: first of all, let it simmer for hours, then prepare it with calm and respect, and in the end, it rewards you with an aromatic dish with intense flavor.
The type of pasta? Absolutely ziti.
Discover the Neapolitan Ragù Recipe
Also see:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs beef muscle
- 12.3 oz pork ribs
- 12.3 oz sausages
- 2 yellow onions
- 1 quart tomato passata
- 17.6 oz peeled tomatoes
- 3.4 fl oz red wine
- 1.3 cups water
- to taste salt
- to taste extra virgin olive oil (or lard)
Tools
- 1 Pot kopf
Preparation
Add the beef muscle cut in half, ribs, and sausages, and let the meats seal;
Deglaze with red wine;
When the wine has evaporated, pour in the peeled tomatoes and tomato passata;
Add water and salt;
Stir and let cook for at least 6 hours. The sauce should simmer gently and reduce;
Cook with the lid slightly ajar;
After the necessary time, the meat will easily detach from the bone and will be very tender;
The leftover ragù can be stored in the fridge in a well-sealed container for 3 days.
If you want, you can freeze it in a well-sealed glass container.
