Ragù is an intelligent and functional dish; You can have the perfect sauce for pasta and delicious meat as the main course. ‘O Rraù – said in the Neapolitan dialect, is one of the most important recipes of Naples cuisine. Neapolitan Ragù is a family festive Sunday dish. Like all traditional recipes, each family has its special one. Ragù is a sauce based on tomato and meat, and to be tasty, it must simmer very slowly, or as the Neapolitans say, “adda pippiare.” Some prepare it with beef only, and others use a mixture of beef and pork. As a pasta, we usually use Paccheri or mezza Maniche (half sleeves) topped with the sauce from the Ragù, and as a main dish, you can offer the meat cooked in the sauce accompanied with a side dish of Peas or French fries. The preparation of Neapolitan Ragù begins early in the morning, as the sauce must thicken a lot, cooking over a prolonged heat until it becomes a very creamy consistency.
Here is Giovanna’s Recipe for the most delicious Neapolitan Ragu
Ingredients for four people:
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200gr. Of pork shoulder
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2 tracchie (pork ribs)
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200 gr fresh Italian sausage
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One small onion
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1/2 glass of white wine
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1.500 lt. of tomato puree
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EVO (olive oil)
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Salt
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Two teaspoons sugar
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Basil
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Black pepper
Directions:
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Cut the meat and the sausage into pieces
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Then, cut the onion into two pieces
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Add the oil to a casserole, bring it to high heat, and then lightly fry the onion and add the meat.
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Brown the meat very slowly on each side while turning it often.
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Then, blend it with the wine.
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Let the wine evaporate, and remove the onion. (We don’t like the onion, so we are removing it, but if this is not your case, keep it inside.)
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Then, add the tomato puree, salt, sugar, and basil leaves.
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Cover without closing the whole casserole. Lower the heat to a minimum, and let simmer “pippiare” for at least 4-5 hours. As you carefully watch and mix during this time.
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Ultimately, your Neapolitan Ragù must look thick, dark, and shiny.
