Neapolitan Ragù

Name: Neapolitan Ragù
Prep time: 20 min
Cook time: 250 min
Total time: 270 min
Yield: 4
Ingredients: Beef steak 1.5 lbs; Pork ribs 0.75 lb; Sausage pork 0.75 lb; Tomato purée 5 ¾ cups; Yellow onions 0.75 lb; Extra virgin olive oil 4 ½ tbsp; Red wine 2.5 oz; Water 1 ¼ cup; Fine salt to taste

it es fr de br nl

407

Calories per serving

Energy Kcal 407
Carbohydrates g 5.1
of which sugars g 5.1
Protein g 28.3
Fats g 29.8
of which saturated fat g 8.32
Fiber g 1.5
Cholesterol mg 100
Sodium mg 844

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 4 h 10 min
Serving: 4
Cost: Average

PRESENTATION

The Neapolitan ragu recipe is a true staple in Southern Italy, especially around Naples. And you know what? It’s really easy to see why folks give this traditional Italian meat sauce so much respect. There's just something special about how it all comes together: whole cuts of meat, slow-cooked for hours with tomatoes, onions, and just the right touch of seasoning. It all gets tender and falls apart right into the sauce. Unlike the ragù from Bologna, which uses ground meat and gets a quicker cook, authentic ragù alla Napoletana is all about patience. The longer it bubbles away, the richer the moist flavor gets, soaking up all that meaty goodness. It's seriously good. In Campania, this sauce doesn’t just show up on Sunday for pasta. No way. It goes with big plates of paccheri or ziti, and people even use it in things like sartù di riso or to stuff braciole—those rolled-up meat treats that are packed with flavor. Some say it’s a key part of Neapolitan home cooking, right up there with old-school "antico soffritto" that everyone’s nonna used to make. Really, it's kind of legendary.

When you sit down to a bowl of pasta coated in this slow-cooked Italian ragu, you’re getting a taste of real Italian comfort food. The sauce turns out rich and velvety, with a kind of sweet depth from tomatoes simmering for hours with beef, pork, and sometimes even sausage. And listen, there’s no rushing a sauce like this. It’s the kind of thing that cooks low and slow while families hang out, fill the kitchen with laughter, and wait for that golden moment when it’s finally ready. People in Naples love using their homemade Italian meat sauce not only on pasta but as the heart of their Sunday gravy—those meals where everyone gathers and eats until they can’t move. The whole thing feels like a celebration, but also just a regular part of life in southern Italian cuisine. Every bite is packed with flavor, tradition and the kind of care that only comes from recipes passed down through generations. Whether you’re making it for a special occasion or just bringing a little bit of Naples to your table, this delicious sauce never disappoints. For real.

How to prepare Neapolitan Ragù

To prepare Neapolitan ragù, start by peeling and chopping the onion 1. Then trim the meat by removing the fatty part from the beef short ribs with a sharp blade 2 and cut into pieces 3.

In a very large pan, let the onion brown over low heat along with the extra virgin olive oil for a few minutes 4. Then add the pieces of beef short ribs and ribs 5, and the sausages 6

and let them sear on all sides for 6-7 minutes 7. Deglaze with red wine 8 and, as soon as the alcohol has completely evaporated, pour in the tomato purée 9.

Add water 10 and a pinch of salt. Cook over low heat, almost simmering, for at least 4 hours 11. If the water evaporates excessively, you can add more as needed. After the necessary time has passed, to ensure the meat is sufficiently softened and the flavors have blended well, check that the Neapolitan ragù is salted to the right point and then enjoy it 12.

Storage

Neapolitan ragù can be frozen by keeping it in a glass container and covered. You can also store the ragù in the refrigerator in an airtight container for up to 3 days.

Advice

The sweet and prolonged cooking will make your Neapolitan ragù even more delicious! This recipe is so generous that it allows anyone to make small modifications based on taste: like the selection of meat pieces, to be chosen carefully and especially based on personal preference, such as braciole (a slice of beef that wraps raisins, pine nuts, grated cheese, salami, nutmeg, and parsley) or meatballs. Finally, you can add tomato paste to obtain a very dark and even more flavorful ragù.

Don't miss also the recipe for Pork Rib Sauce, a traditional sauce made with pork ribs!

Tips and Curiosities

• Why is it called ragù?

Neapolitan ragù takes its name from the French term ragoût, which refers to a meat-based preparation served with a sauce, generally requiring very long cooking times.

• Why is the preparation so long?

Neapolitan ragù consists of 3 phases, or even 4 if you like, distributed as follows: the first phase involves "pulling," that is, letting the onion (and lard, if you prefer to add it) cook with the wine. The second phase involves browning the tomatoes, and the third phase involves the "simmering" of the sauce, as described by Eduardo De Filippo.

• How do you achieve tender meat?

It all depends on the choice of meat, of course, and the cooking process: it must first be well seared so that the juices are retained inside. Then the long cooking will contribute to making it very tender!

• Can white wine be used?

If preferred, yes, although red wine gives a more robust flavor!

• Can tomato paste be used?

You can add some grams to give more body and roundness to the flavor!

For the translation of some texts, artificial intelligence tools may have been used.