Ragù Napoletano

Preparation info
  • Serves


    Makes about 1.5 litres
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

This sauce is unlike most ragùs, in that the meat is cooked whole, the sauce then used for pasta and the braised pork and veal served as the second course. It is also called guardaporta (doorman’s sauce), perhaps because it takes so long to cook and needs so little attention it could bubble away whilst he watched the door.


  • 750 g piece of braising veal or beef (shin, flank or brisket)
  • 750 g braising pork, skin on if


Normally, three pieces of meat might be braised together – a hunk of pork and two braciole, one of pigskin and the other beef (elsewhere in Italy these are shoulder chops, in Naples rolls of stuffed meat). Here I omit the pigskin, but it is delicious and will reward the adventurous. Use a sharp knife to open out the veal into a flattish sheet. Stuff with the pine nuts, raisins, breadcrum