Neapolitan-Style Meat Ragù

Name: Neapolitan-Style Meat Ragù (Ragù alla Napoletana)
Total time: 5 h
Cuisine: Italian
Ingredients: ¼ cup (55 g) pork lard; 1 large whole Italian sausage; 6 pork spareribs; 10 ounces (285 g) pork belly, cut into 2 or 3 large chunks; 1 pound (450 g) beef chuck roast, cut into 3 or 4 large chunks; ½ large onion, diced; 1 rib celery, diced; ½ large carrot, diced; 6 to 8 fresh basil leaves; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ cups (360 ml) red wine; 3 tablespoons (45 g) tomato paste; 56 ounces (1.6 L) tomato passata (puree); 1 cup (240 ml) warm water

Ragù alla Napoletana

Preparation info

Yield: About 5 cups (a little over 1 L ) of ragù, plus meat for a second course;
6 to 8
servings

Difficulty
Easy
Ready in
5 hr

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

This is truly a special occasion dish, usually reserved for large family Sunday lunch gatherings and holidays. Neapolitan ragù is special for a number of reasons: it’s incredibly rich and delicious, it takes a long time to make, and it provides the sauce for a first course of pasta and the meat for a second course, at the same time. We recommend pairing the ragù with fresh egg ribbon pasta, such as tagliatelle (see How to Make Fresh Egg Pasta). The meat us

Ingredients

Europe
Italy
Lunch
Pasta

Ingredients

Method