Gastronomixs

Ragù alla Napoletana

Along with the ragù Alla Bolognese, the ragù that originates from Naples is one of the best known Italian meat sauces. The difference between the two sauces is that the Bolognese uses finely ground meat while the Neapolitan version uses large chunks of meat.

Serves around ten people.

Ragù alla Napoletana

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Ingredients

750

g

stewing beef, cubed

750

g

pork ribs

300

g

pork sausages

90

ml

olive oil

240

g

onion, finely diced (brunoise)

225

ml

red wine

1.8

kg

peeled plum tomatoes (tinned)

30

g

tomato purée

25

g

basil, finely chopped

 

 

sea salt and freshly ground black pepper

750

g

dried pasta (rigatoni)

Preparation method

  • Gently fry the onion in the olive oil in a casserole. Set the onion aside and heat more olive oil.
  • Fry the beef on all sides until nice and brown. Fry small amounts of beef at a time so that the meat browns instead of boils.
  • Add the onions to the beef, together with the ribs.
  • As soon as the ribs are brown, add the sausages. Continue frying and then deglaze the meat with the red wine.
  • Add the tomato purée and fry briefly and then add the peeled tomatoes. Leave the sauce to simmer for at least two hours.
  • Remove the sausages from the sauce, remove the skins, and cut the sausages into pieces.
  • Pull the rib meat from the bone and cut into small pieces.
  • Add the sausage and rib meat to the sauce, together with the basil, and season to taste with salt and pepper.
  • Cook the rigatoni in a large pan of salted boiling water until al dente. Drain the pasta and mix well with the sauce.

Serving suggestions

  • Combine the sauce with orecchiette, paccheri, or penne rigate.
  • Use this ragù as a meat sauce for lasagne instead of the classic ragù Bolognese.
  • Variation tip: replace the stewing beef with pork neck for an even more tender meat sauce. This can also be achieved by simmering the sauce for longer than two hours, such as overnight.

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