Polpettone al Ragù

Polpettone al Ragù is a classic Italian dish consisting of a large, filled meatloaf (polpettone) slow-cooked or baked in a rich tomato-based meat sauce (ragù). Originating from the culinary traditions of central and southern Italy, particularly Naples and Lazio, polpettone is distinct from smaller meatballs (polpette) due to its substantial size and elaborate fillings. Key ingredients typically include a mixture of ground beef and pork, breadcrumbs soaked in milk or water, eggs, grated Parmesan cheese, garlic, and parsley. The interior often contains layers of provola or mozzarella cheese, slices of mortadella or prosciutto, and sometimes hard-boiled eggs, creating a cross-section of savory strata when sliced. A great version of polpettone al Ragù is distinguished by a golden, crispy exterior that yields to a moist, tender interior—never dry or dense. The ragù itself should be deeply flavored, slow-simmered with tomatoes, onions, carrot, celery, and a touch of red wine, complementing but not overwhelming the meat. Regional variations abound: in Campania, it may include pine nuts and raisins for a sweet-savory note; in Lazio, the filling often features scamorza cheese and spinach. The dish is commonly served sliced with extra ragù and sometimes a side of mashed potatoes or crusty bread. One notable venue is O Trattoria Napoletana in Arona, Spain, praised by the creator Jana Food Porn for its authentic interpretation, where the polpettone is prepared with traditional Neapolitan care.