Discover the Rich Flavors of Italian Ragù Napoletano – A Delicious Non-Bolognese Recipe

Italian cuisine is celebrated for its diverse culinary landscape, offering a variety of meat sauces that cater to different tastes and preferences. One such unique option is Ragù Napoletano, a wildly flavorful and hearty meat sauce from Naples, Italy. This rich pasta sauce is not the traditional ragù alla Bolognese, but it brings a delicious twist to the world of authentic Italian ragus. Let's dive into the recipe that maintains the essence of Naples without following the standard Bolognese style.

Ingredients for a Hearty Italian Ragù Napoletano

Preparing a delicious Ragù Napoletano requires a blend of fresh and savory ingredients. The following are the key components of this tasty sauce:

4 tablespoons of olive oil 1 large finely chopped onion 1 medium finely chopped carrot 1 stalk finely chopped celery 2-3 cloves minced garlic 500 grams (about 1 pound) of ground beef 250 grams (about 0.5 pounds) of pork shoulder, cut into chunks 2 tablespoons of tomato paste 800 grams (28 oz) crushed or whole canned San Marzano tomatoes 1 cup of red wine 2 bay leaves 1 teaspoon of dried oregano Salt and pepper, to taste A handful of fresh basil, torn (optional) Grated Parmesan cheese, for serving

Stirring Up a Hearty and Savory Sauce

The process involved in making a perfect Ragù Napoletano starts with gently sautéing the vegetables, browning the meat, and then simmering the sauce until it reaches the ideal consistency. Here’s a detailed guide to help you create this incredible dish:

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.

Brown the Meat

Add the ground beef and pork shoulder to the pot. Cook until the meat is browned on all sides, breaking it up with a spoon as it cooks.

Add Tomato Paste and Wine

Stir in the tomato paste and cook for a couple of minutes to caramelize it. Pour in the red wine and let it simmer until the wine has mostly evaporated.

Add Tomatoes and Herbs

Add the crushed or whole canned San Marzano tomatoes, bay leaves, oregano, salt, and pepper. Stir well to combine.

Simmer

Bring the sauce to a gentle simmer. Reduce the heat to low and cover partially with a lid. Let it cook for at least 2 hours, stirring occasionally. For the best flavor, you can simmer it for up to 4 hours. If the sauce becomes too thick, you can add a bit of water or broth.

Finish and Serve

Remove the bay leaves. Optional: Stir in fresh basil. Adjust seasoning with salt and pepper. Serve the ragù over your favorite pasta, such as ziti or paccheri. You can also enjoy it with polenta or in a lasagna.

Enjoy your cooking!

Conclusion

Ragù Napoletano is a unique and soulful sauce that captures the essence of Naples without the overbearing flavors of the traditional Bolognese. Its rich, hearty flavor and versatile applications make it a must-try for any pasta lover. Try this recipe at home and savor the authentic Italian flavors of Naples.