Mariella Barbato Il Ragù Napoletano is the condiment that, considered one of the most emblematic of Naples, goes far beyond a simple sauce: it is a family rite, a tradition reserved for Sundays or holidays, when there is time and willingness to pay it the homage it deserves.
Unlike other quicker sauces, Neapolitan ragù requires patience. It is cooked very slowly, almost like a whisper, allowing the flavors to develop in depth. Originally, it was not just a condiment for pasta: it was a complete dish. First the pasta was served bathed in the sauce, and as a second, the meat that had cooked for hours in that same concentrated and tasty juice.
The ingredients of the Neapolitan ragù are simple, but must be of the best quality. The base is, of course, a good crushed tomato. In my family, my parents prepared their own tomato preserves every summer: a tradition that smelled of basil, effort and future flavor. But if homemade tomatoes are not available, varieties like San Marzano, or brands like Mutti or Cirio are perfectly valid and respected in Neapolitan cuisine.
Meat is another fundamental pillar. You can’t miss a generous assortment: pork ribs, large chunks of veal, butifarra sausage, and of course, the queen of ragù: the braciola. The latter is a veal fillet rolled and tied with kitchen string, stuffed with Parmesan cheese, garlic and parsley. A delicacy that concentrates all the flavor of tradition.
The Neapolitan ragù is often accompanied by other classics from the family repertoire, such as some homemade meatballs and a generous portion of eggplant parmigianawhich makes it a real feast of flavors.
Ingredients of Ragù Napoletano
(for 4 persons)
- 400 gr of morcillo (with some fat, ideal for stewing)
- 300 g of fresh sausage
- 1 or 2 braciole (veal fillets rolled with parmesan, garlic and parsley, tied with kitchen string or chopsticks)
- 1 onion
- 1 glass of dry white wine
- 150 ml extra virgin olive oil
- 3 liters of tomato sauce
- Salt and pepper to taste
- (Optional) ½ liter of water to lighten the sauce during cooking.
Preparation
- Brown the meat: In a large pot, brown the meat well on all sides. It is essential to seal it properly to preserve its juices and enhance its flavor.
- Sauté the onion: Add the chopped onion and sauté until transparent.
- Add the white wine: Pour the glass of dry white wine and let it evaporate completely. This step is key to eliminate the acidity of the alcohol and add complexity to the flavor.
- Add the sauce: Once the wine has evaporated, add the tomato sauce along with half a liter of water. Season with salt and pepper, cover the pot and let everything cook very slowly over low heat.
- Stir with care: It is important to stir from time to time, to prevent the sauce from sticking to the bottom and to distribute the flavor well.
- Cooking: the cooking of this sauce is very long, you can advance it the day before and let it cook over low heat for about 4-5 hours, it should result in a full-bodied sauce.
- To serve: Once the ragù is ready, cook your favorite pasta and serve with a generous amount of sauce and a good handful of grated Parmesan cheese.
Remember:
To obtain a perfect Neapolitan ragù requires time and patience. The secret lies in the low heat and the hours of cooking that allow the ingredients to fuse together in a unique harmony of flavors. I often start cooking it myself the day before, so that the next day its flavor is even deeper and more enveloping.
Recipes that come from ragù napoletano
One of the wonders of this sauce is its versatility. From the same preparation, you can give life to such classic dishes as:
- Eggplant Parmigiana
- Meatballs with tomato
- Neapolitan lasagna
- Sartù di riso (a stuffed rice timbale typical of Neapolitan cuisine)
- Baked pasta
- Gnocchi alla sorrentina
Neapolitan ragù is not just food: it is memory, family and celebration. It is the aroma that envelops you when you wake up on a Sunday morning, the sound of the chup-chup in the pot, and the promise of a hearty, shared meal. It is a heritage that is passed on with every spoonful.
If you dare to try it, let me know in the comments! I will be happy to read you.
With much love,
YourNeapolitan girl!
