Neapolitan Beef Ragu (Ragù Napoletano)
Traditional dish · Italian
A hearty, rustic ragu from Naples, characterized by large cuts of beef slow-cooked in a rich tomato sauce. Unlike Bolognese, it often features larger pieces of meat that are served as a second course after the pasta.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Beef Chuck Roast1kg
- Pork Ribs300g
- Yellow Onion1 large
- Carrots2 medium
- Celery Stalks2
- Garlic4 cloves
- Tomato Paste3 tbsp
- Dry Red Wine250ml
- Passata (Strained Tomatoes)700g
- Beef Broth200ml
- Bay Leaf1
- Fresh Basilsmall bunch
- Saltto taste
- Black Pepperto taste
Steps
- 1
Season beef and pork ribs generously with salt and pepper. Sear them in a large, heavy-bottomed pot or Dutch oven until well browned on all sides. Remove meat and set aside.
- 2
Add chopped onion, carrots, and celery to the pot. Cook until softened, about 10 minutes.
- 3
Add minced garlic and tomato paste, cook for 2 minutes until fragrant.
- 4
Deglaze the pot with red wine, scraping up any browned bits. Let it reduce by half.
- 5
Return the seared meats to the pot. Add passata, beef broth, bay leaf, and half of the fresh basil leaves.
- 6
Bring to a simmer, then reduce heat to very low, cover tightly, and cook for at least 3-4 hours, or until the meat is fork-tender and falling apart. Stir occasionally, adding a splash of broth or water if it becomes too dry.
- 7
Remove the large cuts of meat and bay leaf. Shred or cut the meat into smaller pieces if desired, or serve whole as a second course. Stir the sauce, season with salt and pepper to taste. Stir in remaining fresh basil.
