Ragu Napoletano Neapolitan Meat Sauce

Transport your taste buds to the heart of Naples with Ragu Napoletano, a slow-simmered Neapolitan meat sauce bursting with rich, authentic Italian flavors. This hearty recipe combines tender cuts of boneless beef chuck, succulent pork ribs, and flavorful Italian sausage, all lovingly cooked in a velvety San Marzano tomato base. Enhanced by aromatic garlic, caramelized onion, fresh basil, and a splash of deep red wine, this sauce achieves its unforgettable depth through hours of slow cooking. Perfectly suited for pairing with hearty pasta like ziti or rigatoni, and topped with a sprinkle of Parmesan, this traditional Italian comfort dish promises to be a showstopper for dinner parties or cozy family meals alike. Whether you're mastering Italian cuisine or seeking a soul-satisfying recipe, this ragu is the ultimate ode to slow-cooked perfection.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 500 grams boneless beef chuck or brisket
• 500 grams pork ribs
• 250 grams Italian pork sausage
• 60 milliliters extra virgin olive oil
• 1 large white onion
• 2 cloves garlic cloves
• 800 grams canned peeled San Marzano tomatoes
• 70 grams tomato paste
• 150 milliliters dry red wine
• 10 leaves fresh basil leaves
• 1 to taste salt
• 1 to taste ground black pepper

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Season the beef and pork ribs with salt and pepper. Brown them in batches in the hot oil until well caramelized on all sides, then set aside.

Step 3

Add the Italian pork sausage to the pot and brown it evenly. Remove and set aside with the other meats.

Step 4

Finely dice the onion and mince the garlic. Lower the heat to medium and add them to the pot, stirring frequently until softened and fragrant, about 5 minutes.

Step 5

Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and develop flavor.

Step 6

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.

Step 7

Crush the canned San Marzano tomatoes with your hands or a spoon, then add them to the pot. Include all of their juices.

Step 8

Add the browned meat back into the pot, ensuring it is submerged in the tomato sauce.

Step 9

Toss in the fresh basil leaves and season the sauce with a pinch more salt and pepper.

Step 10

Lower the heat to the barest simmer, partially cover the pot, and allow the ragu to cook slowly for 3 to 4 hours, stirring occasionally. The sauce should thicken, and the meat should become tender enough to shred.

Step 11

Remove the meats from the pot once done. Shred the beef and sausage, leaving the pork ribs intact if desired, and return all the meat to the sauce.

Step 12

Adjust seasoning with additional salt and pepper as needed. Serve the ragu hot over your favorite pasta, such as ziti or rigatoni, with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(2549.3g)

Amount per serving	% Daily Value*
Calories	4405.0

Total Fat 340.8g	0%
Saturated Fat 114.6g	0%
Polyunsaturated Fat 12.4g
Cholesterol 1045mg	0%
Sodium 5184.3mg	0%
Total Carbohydrate 74.7g	0%
Dietary Fiber 14.0g	0%
Total Sugars 41.8g
Protein 255.3g	0%

Vitamin D 100IU	0%
Calcium 395.1mg	0%
Iron 28.5mg	0%
Potassium 5820.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.9%

Protein: 23.3%

Carbs: 6.8%