Neapolitan Ragu

Neapolitan ragù is a hearty and tasty dish, perfect for dressing pasta or to be served with pieces of meat as a second course. Here is the traditional recipe with some personal touches to enhance the flavor.

Ingredients

• 500 g of beef (such as chuck or stewing pieces)
• 250 g of sausage
• 150 g of onions
• 400 ml of tomato puree
• 200 ml of full-bodied red wine
• 50 ml of extra virgin olive oil
• Salt to taste
• Pepper to taste
• A bay leaf
• A pinch of sugar (optional)

Preparation

1. To begin, finely chop the onions. Heat the oil in a large pot and add the chopped onion, sautéing over medium heat until it becomes translucent.
2. Cut the beef and the sausage into not too small pieces. Add the meat and sausage to the pot and brown on all sides until they take on color.
3. Deglaze with the red wine and let the alcohol evaporate.
4. Add the tomato puree, bay leaf, salt, and pepper to taste. If the puree is a bit acidic, you can balance it with a pinch of sugar.
5. Cover and let the ragù simmer on low heat for at least 2 hours, stirring occasionally. If the ragù dries out too much during cooking, add a bit of hot water.
6. Once the ragù has thickened and the meat is tender, adjust the salt and pepper if necessary and your Neapolitan ragù is ready to be served.

Serve this sauce with a good plate of pasta, traditionally paccheri or ziti broken by hand, and if you like, a sprinkle of Parmesan or pecorino cheese.

Curiosity

In some Neapolitan families, preparing ragù is a real Sunday ritual that starts early in the morning and involves various members of the family. The ragù is left to simmer for several hours, even 4 to 6, because as they say in Naples “P”e ffa’ ‘o ragù, adda’ pippia’ cu pacienza” (“To make the ragù, it must cook slowly with patience”).