The Neapolitan ragu It is one of more typical sauces from the Neapolitan cuisinebased on tomato puree And specific whole pieces of meat: as the beef musclethe pork butts (the ribs) and the hen (pork leg). Attention: there is no sausage In the real Neapolitan ragù ! And the main feature is the long and slow cooking of 6 hours minimum in which the sauce mustsnort‘: cook producing the sound of the pipe.. Transforming into a thick sauce, creamy And full-bodied That it differs from the classic Ragù alla Bolognese for the smooth texture And remove small pieces! That’s why it is used not only for season pastabut also cook there meat And chops, meatballs or make Neapolitan Lasagna. Self you want to prepare at home too The true Neapolitan raguon Tavolartegusto by Simona Mirto, you are in the right place! Because I’ll tell you about it Original recipe dated 1731 from the my childhood! who accompanied the my Neapolitan family for generations.
Like any traditional preparation they exist small variations from family to family. I’ll bring you back Neapolitan Ragu recipe handed down from my father’s great-grandmotheroriginally from Pignasecca district in Naples. as his recipe book indicates, yes in the 18th century he realized ‘or rraù (that’s what it’s called in Neapolitan dialect and he also calls it Eduardo de Filippo in a poem) that we have been preparing for 8 generations, together with the Neapolitan Pastiera! It’s about a quite complex recipemainly very long preparation times and the availability of ingredients. But if you organize 1 day in advancewhich I recommend to you Saturday afternoonas tradition dictates, bringing it to the table for the Sunday lunch ! and the authentic flavour you it will pay off for every minute spent! In the process you will find all the tricks And advice illustrated with step by step photos And what to season with Neapolitan ragù!
Discover also:
La Genovese (the original recipe for Neapolitan Genoese sauce with onions and meat!)
Neapolitan ragù recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes + 7 – 8 hours of rest | 6 hours | 2pm |
| Cost | Kitchen | Calories |
|---|---|---|
| Medium | Italian | 190 Kcal |
Ingredients
| Quantity for 4 – 6 people |
|---|
|
How to make Neapolitan ragù
First of all, get the ingredients of the true Neapolitan ragù are the right pieces of meat :
As you can see from the photo below, you will need beef muscle, a single whole piece, which you can alternatively replace with a piece of shoulder.
Pork ribs are easily available ribs. Finally, the pork gurnard is a thigh:
Then grease the various pieces of meat with the suet. Massage them well. Alternatively you can use extra virgin olive oil.
Finally, chop the onion very finely and leave to fry in a pan with 1 tablespoon of oil for 1 minute.
Then insert the pieces of meat and leave to brown over high heat for 2 minutes on each side:
Finally, add the wine and let it cook until it has completely evaporated.
Only at this point add the puree and tomato paste:
Let it boil and then cover with a lid, lower the heat to minimum and let it cook for at least 6 hours
Make yourself comfortable and don’t rush because the real Neapolitan ragù he needs patience, he must snort that is, cook slowly making the sound of the pipe, making bubbles.
Having patience doesn’t mean forgetting the ragù on the fire! it must be turned from time to time and the pieces of meat must also be turned.
Salt should only be added at the end of cooking; don’t add it first because you risk it becoming salty later.
How to understand when it is ready? The moment the thick and drawn sauceis not liquid or watery and has taken on a brick colour.
Between secrets for an excellent result there is also rest essential to establish the flavor and all the flavours.
Finally, I recommend resting for at least 1 night at room temperature in a cool, dry place.
Here is the result of Neapolitan ragu
What to prepare with Neapolitan ragù
First of all it’s delicious even just for season the pasta dry, fresh and obviously potato gnocchi, rice Sartù, Carnival Lasagna.
Try cooking meat rolls or perhaps some hard slices from the day before or sausages. It only takes a few minutes and… they will return soft and juicy!
Of course the meatballs, if you have this sauce left over, then you’ll tell me what a show!
THE pieces of meat from Neapolitan ragu they come served as a second course , usually with a side dish of potatoes or broccoli. Try accompanying with Polenta for a tasty single dish. So good and tender that it’s mouth-watering! The shoe is also mandatory!
storage
Since it is a long preparation, I advise you to make a double dose, so as to keep it not only in the fridge for 2 – 3 days.
But stock up on it in the freezer. where it can be stored for up to 4 months.
