ItalianNeapolitan
Neapolitan Ragù (Meat Sauce)
by Casa Pappagallo · 705K subscribers on YouTube
The iconic slow-cooked Neapolitan meat sauce with assorted pork cuts, tomatoes, and wine, perfect for pasta al forno or simply with bread.
- Cook
- 6h
- Difficulty
- hard
Ingredients
8 items- Olive OilA little for browning
- Tagli di Maiale (Costolette, Salsiccia, Cotenne, ecc.)Assorted pork cuts such as ribs, sausage, pork skin, etc.
- 1 pcsOnionFinely chopped
- 1 glassVino Bianco o RossoFor deglazing
- 1 tbspTomato PasteDissolved in a little water
- Tomato PassataCrushed tomatoes, quantity to cover meat
- SaltTo taste
- Involtini (Facoltativi)(optional) — Stuffed meat rolls added near the end
Method
- Heat a little olive oil in a large pot over medium heat.
- Brown the pork cuts (such as ribs, sausage, pork skin, etc.) in batches to avoid overcrowding. Remove and set aside once well browned.
- In the same pot, add finely chopped onion and sauté until soft.
- Pour in a glass of white or red wine and let the alcohol evaporate over high heat.
- Add a spoonful of tomato concentrate diluted in a little water, then add crushed tomatoes (passata).
- Reduce heat to very low, cover the pot partially, and let the ragù cook gently for at least 3 hours. Stir occasionally.
- After 3 hours, season with salt. Continue cooking for another 3–4 hours, always on the lowest heat.
- About an hour before the end, add involtini (stuffed meat rolls) if using, and let them cook in the sauce.
- The ragù is ready when it is dense, glossy, and the meat is very tender. Adjust salt if needed.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
