Neapolitan Ragù

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

Ingredients

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

Preparation

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

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

Trivia

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