Traditional Neapolitan Ragù Recipe – A Rich and Hearty Dish for the Whole Family
Overview
Category: One-Pot Meals
Servings: 8
Neapolitan Ragù, or “Ragù alla Napoletana,” is a classic Italian dish that combines tender cuts of beef, pork, and sausage slow-cooked to perfection in a rich tomato sauce. This hearty recipe, bursting with traditional flavors, is perfect for family gatherings or special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef short ribs (biancostato) | 700 g |
| Pork spare ribs | 320 g |
| Italian sausage | 340 g |
| Tomato passata | 700 g |
| Yellow onions | 300 g |
| Extra virgin olive oil | 60 g |
| Red wine | 70 g |
| Water | 300 g |
| Fine salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 27 g |
| Fat | 30 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 320 mg |
Instructions
Step 1: Prepare the Ingredients
Start by peeling and finely chopping the yellow onions. This will be the base for your flavorful sauce. Next, trim the excess fat from the beef short ribs using a sharp knife. Set aside the prepared meat and onions.
Step 2: Sauté the Onions
In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over low heat. Add the chopped onions and sauté gently until they soften and become translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Step 3: Brown the Meat
Once the onions are ready, increase the heat to medium. Add the beef short ribs, pork spare ribs, and sausages to the pot. Sear the meat on all sides until golden brown, approximately 6-7 minutes. This step locks in the flavors and creates a rich base for your sauce.
Step 4: Deglaze with Wine
Pour the red wine into the pot to deglaze. Use a wooden spoon to scrape up any browned bits stuck to the bottom, as these contribute to the overall depth of flavor. Allow the wine to simmer for 2-3 minutes until it reduces slightly.
Step 5: Add Tomatoes and Water
Lower the heat and stir in the tomato passata. Add 300 g of water to achieve the desired sauce consistency. Mix well to combine.
Step 6: Slow Cooking
Cover the pot with a lid and let the ragù simmer gently over low heat for approximately 3-4 hours. Stir occasionally to ensure the sauce doesn’t stick to the bottom. If the sauce becomes too thick, add a little more water as needed.
Step 7: Season and Serve
Taste the sauce and adjust the salt to your preference. Once the meat is tender and the flavors are well combined, remove the pot from the heat. Serve the Neapolitan Ragù hot over pasta, polenta, or as a main dish alongside crusty bread.
Tips for Success
- Meat Choices: Opt for high-quality cuts of meat to ensure tenderness and robust flavor.
- Cooking Time: Slow cooking is essential for the best results. Don’t rush the process!
- Serving Suggestions: Ragù alla Napoletana pairs beautifully with fresh Italian bread or homemade pasta.
Keywords
Neapolitan Ragù recipe, Italian one-pot meal, traditional Italian sauce, hearty beef ragù, classic slow-cooked ragù
