Ragu alla Napoletana
Ragu alla Napoletana is a traditional and insanely delicious ragu from Naples. It's made with a mix of different cuts of meat, gently simmered with onion, tomato and basil until it's rich and full of flavour. This ragu is perfect for a Sunday family meal and can be used in so many different ways!
Servings: 6 servings
Ingredients
- 560 g (1 and 1/4 lbs) beef brisket cut into large chunks
- 560 g (1 and 1/4 lbs) pork ribs
- 4 Italian sausages cut in half (300g/10.5 oz)
- 1 onion finely chopped
- 1680 g (6 and 1/3 cups) passata (tomato puree US)
- 1 small handful fresh basil
- 1-2 tablespoons olive oil
- Salt
Instructions
Prep
- Finely chop the onion, cut the sausages in half and cut the brisket into large chunks.
Make the ragu
- Add 1-2 tablespoons of olive oil to a large pot and brown the meat on all sides. Use tongs to help you move the meat around for browning.
- Once browned, add the finely chopped onion to the meat. Arrange everything so the onion is at the bottom and saute it until soft (about 5 minutes).
- Next, add the passata, a pinch of salt and the fresh basil. Cover with a lid and let the ragu simmer gently for 3 and a half hours. Make sure to check the ragu every now and then and give it a stir to stop it from catching on the bottom.
- After cooking turn off the heat and serve. See our serving suggestion in the notes.
Notes
- Add wine - some recipes add wine to the ragu after sauting the onion. I recommend using an Italian red wine (preferably from Campania). I'd use about 1/2 cup (125ml).
- Serving options - traditionally, the meat is removed and the sauce is served with pasta. The meat is then eaten as a main course with vegetable sides. Alternatively, you can break the meat up into the sauce and serve it with pasta or use it to make Lasagna Napoletana.
- Meat used - there are a few different variations of Ragu alla Napoletana but pork ribs and sausages are always used. You can use other cuts of beef or pork such as shoulder or topside (eye of round). Beef braciole are also often used in the sauce.
- Meat weight - It’s fine if your meat weighs a little less or a little more than stated in the recipe.
- Prep in advance - the ragu/sauce tastes even better the next day.
- Storage - once cooled completely the ragu can be stored in the fridge for up to 3 days or frozen for 3 months.
Nutrition
Calories: 710kcal | Carbohydrates: 27g | Protein: 47g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 173mg | Sodium: 589mg | Potassium: 1931mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1474IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 8mg
