NEAPOLITAN SUNDAY SAUCE (RAGU’ ALLA NAPOLETANA)

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.

Why Love?

• Rich Tradition: A beloved symbol of Neapolitan family gatherings.
• Flavor Explosion: Slow cooking enhances every ingredient’s flavor.
• Versatility: Perfect with pasta or as a standalone main course.
• Simplified yet Authentic: A modern twist on a traditional classic.

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 5 hours 15 minutes
• Total Time: 5 hours 30 minutes

Servings

Serves 8

Ingredients

For the Ragù

• 18 oz of pork trimmings (leftover pork cuts, ideal for sauces)
• 3 pieces of pork sausage
• Salt, to taste
• Ground black pepper, to taste
• 1 white onion, finely chopped
• 4 tbsp of extra virgin olive oil
• 2/5 cup of dry red wine
• 4 cups of tomato puree

Step-by-Step Method

1. Season the Pork

• Place the pork trimmings in a bowl. Add a pinch of salt and a generous amount of black pepper. Let rest for 10 minutes.

2. Prepare the Onion

• Peel and finely chop the onion.

3. Brown the Meat

• Heat the olive oil in a large pot over medium heat.
• Add the pork trimmings and sausages. Brown evenly on all sides, ensuring a deep, caramelized color.

4. Cook the Onion

• Add the chopped onion to the pot. Stir well and cook until softened and golden.

5. Deglaze with Wine

• Pour in the red wine and let it evaporate, stirring occasionally to release any browned bits from the bottom of the pot.

6. Add Tomato Puree

• Stir in the tomato puree. Mix well to combine all ingredients.

7. Slow Cook the Ragù

• Bring the sauce to a gentle boil, then reduce the heat to low.
• Let the sauce simmer slowly (or “pippiare,” as the Neapolitans say) for 5 hours, stirring occasionally with a wooden spoon.

8. Adjust and Serve

• After 5 hours, check the sauce for seasoning and adjust with salt if needed.
• The sauce should be thick, dark, and intensely flavorful.

Tips and Suggestions

• Pasta Pairing: Best served with paccheri, maccheroni, or ziti.
• Cheese Garnish: Top with grated Parmigiano or Pecorino cheese for added richness.
• Leftover Delight: The meat can be served as a standalone main course, alongside vegetables or crusty bread.
• Make Ahead: Prepare a day in advance for deeper flavor; the ragù only gets better with time.

Nutritional Facts

Enjoy the rich, comforting flavors of this Neapolitan classic and create your own family tradition around this cherished recipe. Buon appetito!