Neapolitan ragù is the sauce par excellence of the Neapolitan tradition, the one that all mothers cook on Sunday mornings, the one that accompanies holidays and brings families together all around the same table.
There are so many variations of Neapolitan ragù that it is almost impossible to say which is the original recipe.
As in so many cases, each family has its own, each one delicious.
So I propose Neapolitan ragù according to my mother-in-law’s version of Neapolitan ragù, which is much simplified in its ingredients, but retains the tradition of long, slow cooking and the typical aromas and flavors of Neapolitan homes.
The classic recipe also calls for the use of beef, but my mother-in-law prepares it using only pork.
Pasta with Neapolitan meat sauce is excellent prepared with paccheri, maccheroni or ziti, and accompanied by a generous grating of Parmigiano or Pecorino cheese.
The meat is usually served as a main course.
- 18 oz of pork trimmings (Pork trimmings are the leftover parts of meat when it has been cut into different varieties like the belly, ham, and strips. Then, the trimmings get turned into ground pork, a versatile ingredient that can be added to a variety of dishes.)
- 3 pieces of pork sausage
- salt to taste
- ground black pepper to taste
- 1 white onion
- 4 tbsp of extra virgin olive oil
- 2/5 cup of dry red wine
- 4 cups of tomato puree
Place the trimmings in a bowl, add a pinch of salt and a generous grinding of pepper, and let stand for about 10 minutes.
Peel the onion and chop it very finely.
Put the oil in a pot, bring it to the stove, let it heat, then add the pork trimmings and the 3 pieces of sausage.
Brown it evenly on all sides.
Add the onion, mix well and brown it gently.
Deglaze with the wine and let it evaporate over medium heat, turning occasionally.
Add the tomato and stir well.
When the sauce comes to a boil again, lower the heat to low and cook for at least 5 hours.
It should just simmer, slowly, or as the Neapolitans say “pippiare.”
Stir occasionally with a wooden spoon, collecting the sauce that sticks to the pot.
After the indicated time has elapsed taste to adjust for salt.
At the end of cooking the color should be dark, intense, and the sauce well thickened.
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