Neapolitan Ragout

The Neapolitan ragù is probably the best known condiment of Neapolitan cuisine despite its little diffusion in everyday use, due to the high complexity of preparation also due to the very long preparation times.


• 600 g of meat (mixed beef and pork);

• 2 bottles of tomato puree "La Carmela" or 2 kg of whole peeled tomato "OrtoD’Oro / La carmela";

• white or red wine (preferably red);

• 2 cloves of garlic or onion;

• oil, salt and pepper;

• ½ tuft of basil

Preparation: 20 min;

Cooking: 5 hours;

Servings: 4-6 Servings


The Neapolitan ragù is a classic of Campania cuisine, traditionally cooked on Sundays. Cut the meat into medium to large pieces. Brown them in a saucepan with plenty of oil, the garlic or onion cloves, salt and pepper. When they are golden brown on each side, remove the garlic if necessary and blend the meat with the wine. Add the Tomato Puree or Whole Peeled Tomato "La Carmela / OrtoD’Oro", bring to a boil and continue to cook over low heat with the lid half open, for at least three hours. Stir occasionally, so that the sauce does not stick to the bottom of the pot. Use the sauce to season a fresh pasta, putting some fresh basil on top. The Neapolitan ragù must cook at least 3 hours: the sauce must in fact slowly absorb the flavor of the meat, which becomes softer and softer as it cooks, until it melts in the mouth. The sauce will need to rest for at least an hour before heating it over medium heat once the pot with the water has been boiled.