Ragu Neapolitano
10 servings
45 minutes
Neapolitan ragu is a symbol of Italian cuisine, embodying a passion for rich aromas and deep flavors. This ancient recipe, rooted in Naples, impresses with its richness from the combination of pork, beef, and Italian sausage slowly simmered in tomatoes, red wine, and spices. The slow cooking for several hours makes the meat incredibly tender while the rich sauce envelops the pasta in a velvety layer of umami. This dish is served with grated parmesan and fresh basil to enhance its flavor. Ragu pairs perfectly with pasta and serves as a foundation for cozy family dinners that carry the atmosphere of Italian hospitality. Its thick texture and rich taste make it an ideal choice for long conversations and enjoying the aromas that fill the kitchen.
1
Preheat the oven to 150 °C.
2
Salt and pepper the pork ribs. In a large skillet, heat 2 tablespoons of olive oil over high heat, add the ribs, and cook for 8-10 minutes until they turn brown.
- Pork ribs: 1.3 kg
- Extra virgin olive oil: 0.5 glass
3
Flip and cook for another 5-7 minutes. Transfer to a plate and set aside for a while. Repeat the same with the beef and place it on the plate with the pork.
4
In the same skillet, add the onion and cook for 6 minutes, stirring frequently, until the onion is golden. Add the garlic and continue cooking for another 3 minutes until the onion and garlic are light brown. Add red pepper flakes and oregano and cook for another 30 seconds.
- Onion: 1 head
- Finely chopped garlic: 8 cloves
- Red pepper flakes: 0.5 teaspoon
- Dried oregano: 1 teaspoon
5
Add wine and cook for another 5 minutes on low heat. Then add tomatoes, parmesan rind (if using), and ¾ of the basil. Place the pork ribs and beef in the pan and continue to simmer on high heat.
- Dry red wine: 2 glasss
- Canned tomatoes: 700 g
- Parmesan rinds: 1 piece
- Basil: 1 bunch
- Beef: 900 g
6
Cover with a lid and place the pan on the bottom shelf of the oven. Cook for 3 hours, stirring occasionally until the meat starts to easily pull away from the bones. Add the sausages and continue to simmer for another 30 minutes.
- Italian sausage (salsiccia): 400 g
7
Place the bones, beef, and sausages in a bowl, separate the meat from the bones, and let it cool. Remove the basil stems from the sauce, shred the pork and beef with two forks or by hand, and return it to the pan. Slice the sausages into rounds and add them to the sauce. Mix with fish sauce and the remaining olive oil, and add salt and pepper to taste.
- Basil: 1 bunch
- Beef: 900 g
- Pork ribs: 1.3 kg
- Italian sausage (salsiccia): 400 g
- Thai hot sauce (sriracha): 1 tablespoon
- Extra virgin olive oil: 0.5 glass
- Pasta: to taste
- Grated Parmesan cheese: to taste
8
Boil the pasta in salted boiling water, but not to al dente, rather a bit firmer. Do not drain all the water, leave 1 cup for later use.
9
Put the pasta back in the pot it was just cooked in, add half of the stew, half a cup of pasta water, and a handful of grated cheese. Cook on high heat, stirring and adding water as needed, until the sauce combines with the pasta.
- Canned tomatoes: 700 g
- Grated Parmesan cheese: to taste
10
Serve on the table with sauce, cheese, and basil.
- Grated Parmesan cheese: to taste
