Ragù Napoletano
Print
Ragù Napoletano
The king of Neapolitan Sunday lunches. Ragù Napoletano is a rich tomato sauce slowly simmered for many hours with large cuts of beef and pork until it becomes dark, dense, and intensely flavorful. The sauce dresses the pasta, while the meat is traditionally served as a second course.
Servings6
Calories720kcal
Ingredienti
- 500 g ziti paccheri, or rigatoni
- 500 g beef chuck or beef braciole
- 500 g pork ribs or pork shoulder
- 1.5 L tomato passata
- 100 g tomato paste
- 100 ml extra virgin olive oil
- 1 onion finely chopped
- 150 ml dry red wine
- Salt to taste
- Black pepper to taste
- Grated Pecorino Romano for serving
Istruzioni
- Heat the olive oil in a large heavy-bottomed pot.
- Brown the beef and pork on all sides until well colored.
- Remove the meat and set aside.
- Add the chopped onion and cook gently until softened.
- Stir in the tomato paste and cook for a few minutes.
- Return the meat to the pot and pour in the red wine.
- Allow the wine to evaporate completely.
- Add the tomato passata and season lightly with salt.
- Bring to a gentle simmer.
- Cover partially and cook over very low heat for 4 to 6 hours, stirring occasionally.
- The sauce should slowly darken, thicken, and develop a deep, concentrated flavor.
- Cook the pasta in plenty of salted boiling water until al dente.
- Toss the pasta with part of the ragù and serve with grated Pecorino Romano.
- Serve the meat separately as a second course with additional sauce.
Note
Authentic Neapolitan ragù must cook very slowly. Many families start it early on Sunday morning.The sauce should barely simmer, producing the characteristic “pippiare” effect described in Naples.Different families use different combinations of beef, pork ribs, braciole, sausages, or meatballs.The meat is traditionally served after the pasta, creating two courses from one preparation.