A journey into the heart of Italian culinary tradition: Neapolitan Ragù Pasta.
Get ready to live an unforgettable sensory experience with Neapolitan Ragù Pasta, a gastronomic masterpiece that encapsulates the history, passion, and authenticity of Campanian cuisine. This dish, an emblem of family Sundays and festive tables, is not just a combination of ingredients, but a perfect blend of flavors and aromas that captivates the palate from the first taste. Neapolitan ragù, the true protagonist of this recipe, is an ode to simplicity and genuine goodness. It is born from the patient cooking of selected meat, fresh tomatoes, and a vegetable sauté that releases an irresistible aroma. Every Neapolitan family jealously guards its own secret recipe, passed down from generation to generation, to guarantee a unique and unmistakable taste. The choice of pasta is fundamental to best enhance the ragù. Traditionally, ziti or rigatoni are used, which with their grooved shape perfectly collect the sauce, creating an explosion of flavor with every bite. Making Neapolitan Ragù Pasta is a ritual that requires time, dedication, and love for cooking. Every gesture, from choosing the ingredients to slow and vigilant cooking, is an act of love for one’s land and its traditions.
Following this handed-down recipe, you’ll discover the secrets for making an impeccable Neapolitan ragù and preparing a first course that will leave your guests speechless. Get your aprons ready, turn on the stove, and immerse yourself in the magic of Neapolitan cuisine with Ragù Pasta: a journey of taste that will win you over!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: Spring, Autumn, All Seasons
- Energy 1,111.28 (Kcal)
- Carbohydrates 107.62 (g) of which sugars 8.93 (g)
- Proteins 65.16 (g)
- Fat 49.94 (g) of which saturated 6.01 (g)of which unsaturated 6.46 (g)
- Fibers 5.99 (g)
- Sodium 1,403.37 (mg)
Indicative values for a portion of 345 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs beef brisket
- 0.9 lbs pork ribs
- 0.75 lbs sausage
- 4.2 cups tomato purée
- 5.3 oz tomato paste
- 10.6 oz yellow onion
- 1 clove garlic
- 3.5 oz extra virgin olive oil
- 2 oz red wine
- 10.6 oz water
- 0.14 oz coarse salt
- 1 pinch black pepper
- 13.4 oz rigatoni (Or ziti)
Tools
- 1 Iron Skillet
- 1 Terracotta Pot
Steps
To start the Neapolitan ragù, brown the mixed meat cut into pieces and the pork sausage in a skillet until golden on all sides. If you use an iron skillet, you’ll get a more intense flavor. Set the meat aside and proceed with the preparation of the tomato sauce. My grandmother always added a pinch of chili pepper to her ragù to make it spicier, if you like spicy you can try it too!
After browning the meat, it’s time to prepare the onion sauté. Use a large pot in which the ragù will cook. Finely chop the onion and add it to the pot to sauté. You can sauté it with a drizzle of extra virgin olive oil or, for a milder sauté, use water and vinegar as an alternative. As soon as the onion starts sizzling, add the previously browned meat, a few bay leaves, and mix well to flavor everything. Let the onion and meat sauté for a few minutes, stirring occasionally, to blend the flavors.
Once the onion and meat are browned, it is time to add the ingredients that will bring the ragù sauce to life.
Pour the wine into the pot and mix well with the meat and onion to evaporate the alcohol. This step will give the ragù a richer and more intense flavor. Then add the tomato sauce to the pot, preferably quality tomato purée. The amount will depend on your taste and desired consistency for the ragù.
Pour the water into the pot, stirring well, until the meat is completely covered. This will allow for even cooking and flavor release in the sauce.
For a more intense flavor and a more inviting red color, incorporate a tablespoon or two of tomato paste. Adjust the quantity according to your preferences.
Once the wine, tomato sauce, water, and tomato paste have been added, it’s time to cook the ragù over low heat. Turn up the heat and bring the sauce to a boil. Once it reaches a boil, lower the heat to a minimum and let it simmer. Cover the pot with a slightly open lid and let the ragù simmer for at least 4 hours. During cooking, stir occasionally with a wooden spoon to blend the flavors and prevent the meat from sticking to the bottom of the pot.
Stir gently, paying attention to turn the meat delicately, so as not to break it, especially the sausage. The longer the ragù cooks, the richer and more flavorful it will be. If you have time, you can cook it for 6-8 hours.
If the sauce turns out too thick, you can add a little water during cooking.
For a more intense flavor, you can add a pinch of chili pepper (optional).
Taste the ragù from time to time during cooking and adjust the flavors with salt and pepper
Once the Neapolitan ragù is finished cooking, remove all the meat from the sauce and set it aside. Strain the sauce to obtain a smoother consistency (optional) and check for any spices or bone fragments. The meat can be used in various ways: shredded and added to the pasta for an even richer dish, or served separately as a second course, accompanied by fresh vegetables or roasted potatoes. Choose the option you prefer based on your habits and your family’s tastes.
Finally, cook the pasta (rigatoni, large penne, or another type of your choice) al dente. Drain the pasta and add it to the still hot sauce. Stir vigorously to mix the pasta well with the sauce. If necessary, add a ladle of pasta cooking water to make the sauce creamier. The pasta should be well-coated with the sauce and slightly al dente. Add a pinch of freshly ground black pepper: freshly ground black pepper gives the dish a more intense flavor.
The Neapolitan ragù pasta is ready to be served still hot to enjoy with your family. Garnish with fresh basil leaves: Fresh basil leaves are a great decoration for Neapolitan ragù and add an extra touch of aroma.
Serve with grated cheese: Grated cheese is an optional addition, but one that many love to further flavor the Neapolitan ragù.
I still remember the first time I made Neapolitan ragù at home. I was a little tense because I wanted it to be as perfect as my grandmother’s. I followed her recipe carefully and cooked the ragù slowly for hours. The result? A delicious ragù that won over my entire family! Since that day, it has become one of my favorite dishes to make and share with the people I love. Bon appétit from DadCook!
Storage of Neapolitan Ragù:
In the fridge: Neapolitan ragù can be stored in the fridge for up to 3 days. Once completely cooled, transfer it to an airtight container. Make sure to remove the air from the container before sealing it. Do not stack ragù containers on top of each other, as the weight may crush them and cause the sauce to spill. In the freezer: Neapolitan ragù can be frozen for up to 3 months. To freeze it, let the ragù cool completely. Divide it into individual or family portions. Transfer the portions to freezer-safe containers or freezing bags. Label the containers or bags with the freezing date. Thaw the ragù in the fridge or cold water before using.
Tips for reheating frozen ragù: Thaw the ragù in the fridge or cold water. Once thawed, the ragù can be reheated slowly on the stove or in the microwave. Do not overcook the thawed ragù, otherwise it may become dry. If the ragù is too thick, you can add some water or broth to dilute it.
Wine to pair with Neapolitan Ragù:
Neapolitan ragù is a rich and flavorful dish, with an intense aroma and a bold taste. For this reason, it is important to choose a structured red wine that can balance the flavors of the dish and enhance them best. Here are some Campanian red wines that pair perfectly with Neapolitan ragù: Aglianico: Aglianico is a native grape variety from Campania that produces full-bodied and tannic red wines, with aromas of dark fruit, spices, and licorice. An Aglianico del Taburno or del Vulture would be an excellent pairing with Neapolitan ragù. Taurasi: Taurasi is a DOCG produced from Aglianico grapes cultivated on the slopes of Mount Vesuvius. It is a powerful and complex red wine, with aromas of ripe fruit, earth, and black pepper. Taurasi is a perfect pairing for a rich and flavorful Neapolitan ragù.
DOCG produced from Aglianico, Piedirosso, and Sciascinoso grapes. It is an elegant and refined red wine, with aromas of flowers, red fruit, and spices. Falerno del Massico is an ideal pairing for a more delicate and refined Neapolitan ragù. In addition to Campanian wines, there are also some red wines from other Italian regions that can be paired with Neapolitan ragù: Barolo: Barolo is a DOCG produced from Nebbiolo grapes in Piedmont. It is a robust and complex red wine, with aromas of rose, tar, and truffle. Barolo is an excellent pairing for aged Neapolitan ragù or with game meat. Brunello di Montalcino: Brunello di Montalcino is a DOCG produced from Sangiovese grapes in Tuscany. It is an elegant and structured red wine, with aromas of cherry, violet, and leather. Brunello di Montalcino is a perfect pairing for Neapolitan ragù with mushrooms or truffle. Ultimately, the choice of wine to pair with Neapolitan ragù is a matter of personal taste. However, the Campanian red wines I mentioned above are all a great choice and will not disappoint you.
Last tip:
When choosing a wine to pair with Neapolitan ragù, make sure it is a red wine with good body and tannin. The tannins in the wine will help balance the fats in the ragù and cleanse the palate.
Bon appétit
