Ragu Napoletano

Ragu Napoletano Recipe - Authentic Italian Dish with Veal and Beef

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Ragu Napoletano is a classic Italian meat sauce that is rich, hearty, and full of flavor. This traditional recipe has been passed down through generations and is a staple in Neapolitan cuisine. Made with a combination of veal, beef, and Italian sausages, this sauce is simmered for hours to develop a deep, complex flavor that is perfect for serving over pasta.

History

Ragu Napoletano has its origins in Naples, Italy, where it has been a beloved dish for centuries. The recipe is said to have been created by Neapolitan chefs who wanted to create a hearty and flavorful sauce that could be served over pasta. Over the years, the recipe has been passed down through generations, with each family adding their own twist to the dish.

Ingredients

0.25 cup of extra-virgin olive oil
0.5 lb (227 g) of boneless veal shoulder, cut into chunks
0.5 lb (227 g) of boneless beef chuck, cut into chunks
kosher salt
fresh ground black pepper
1 onion, finely chopped
0.75 cup of dry red wine
2 cans (28 oz (794 g)) of peeled plum tomatoes, with juice, passed through a food mill
lb of italian sweet sausages (I used hot)
1 pinch of hot red pepper flakes

How to prepare

In a large pasta pot or Dutch oven, heat the oil until it starts smoking.
Season the veal and beef with salt and pepper to taste, then sear 5 or 6 pieces at a time over medium heat until they turn dark golden brown.
Remove the meat from the pan and place it on a plate. Repeat this step with the remaining meat chunks. If using ground chuck, make sure to drain any excess grease from the pan.
Add the onion to the pan and sauté it, scraping the pan with a wooden spoon to loosen any brown bits.
Cook the onions until they become golden brown and very soft, which should take about 10 minutes.
Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes to the pan, and bring the mixture to a boil.
Reduce the heat to a simmer and let it cook for 2.5-3 hours, stirring occasionally and skimming off any fat that accumulates on the surface.
Remove the pan from the heat and take out the meat and sausages from the sauce.
Cover the sauce well and save it for another meal.
Adjust the seasoning with salt and pepper, then allow the sauce to cool.

Variations

For a lighter version, use ground turkey or chicken in place of the veal and beef.
Add diced carrots, celery, and bell peppers for added flavor and texture.

Cooking Tips & Tricks

Make sure to sear the meat in batches to ensure that it browns evenly and develops a rich flavor.

- Be sure to scrape up any browned bits from the bottom of the pan when sautéing the onions, as this will add depth to the sauce.

- Simmer the sauce low and slow to allow the flavors to meld together and develop a rich, complex taste.

- Skim off any excess fat that accumulates on the surface of the sauce to keep it light and flavorful.

Serving Suggestions

Serve the Ragu Napoletano over a bed of al dente pasta, such as spaghetti or rigatoni.

- Garnish with freshly grated Parmesan cheese and chopped fresh parsley.

Cooking Techniques

Searing the meat before simmering helps to develop a rich flavor in the sauce.

- Simmering the sauce low and slow allows the flavors to meld together and develop a deep, complex taste.

Ingredient Substitutions

You can use ground beef or pork in place of the veal and beef.

- Use any type of Italian sausage you prefer, such as sweet or mild.

Make Ahead Tips

This sauce can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.

Presentation Ideas

Serve the Ragu Napoletano in a large serving bowl with a sprinkle of fresh parsley on top. - Serve with a side of crusty bread for dipping.

Pairing Recommendations

Serve with a glass of red wine, such as Chianti or Sangiovese.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

22g per serving

Proteins

28g per serving

Vitamins and minerals

This dish is rich in iron, vitamin A, and vitamin C.

Alergens

This recipe contains dairy and gluten from the sausages.

Summary

This dish is a good source of protein and iron, but is high in fat and calories.

Summary

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the bustling city of Naples. My grandmother, Nonna Maria, was known far and wide for her incredible cooking skills, and I was lucky enough to spend many hours by her side in the kitchen, learning the secrets of her delicious dishes.

One day, as we were preparing for a big family gathering, Nonna Maria pulled out a worn and stained recipe book from the depths of her pantry. She carefully flipped through the pages, mumbling to herself in Italian as she searched for a particular recipe. Finally, she found it – Ragu Napoletano.

Nonna Maria explained to me that Ragu Napoletano was a traditional Neapolitan dish that had been passed down through generations in our family. It was a rich and hearty meat sauce, simmered slowly for hours until the flavors melded together perfectly. Nonna Maria told me that the key to a good Ragu Napoletano was patience and attention to detail – two things she had in spades.

As we began to gather the ingredients for the dish, Nonna Maria shared with me the story of how she had learned to make Ragu Napoletano. She told me that when she was a young girl, her own grandmother had taught her the recipe, passing down the knowledge from one generation to the next.

Nonna Maria's eyes sparkled with pride as she told me about the first time she had made Ragu Napoletano on her own. She had been nervous and unsure of herself, but she had followed her grandmother's instructions carefully, trusting in the wisdom of those who had come before her. And when the dish was finally ready, she had taken a bite and knew that she had created something truly special.

As we worked together in the kitchen, I watched Nonna Maria move with the grace and skill of a true master. She chopped the onions and garlic with precision, browned the meat to perfection, and added just the right amount of herbs and spices to create a symphony of flavors. And as the sauce simmered on the stove, filling the kitchen with its tantalizing aroma, I knew that I was witnessing something magical.

Finally, after hours of patient cooking, the Ragu Napoletano was ready. Nonna Maria carefully ladled the sauce over a bed of al dente pasta, sprinkling it with freshly grated Parmesan cheese. As we sat down to eat, the whole family gathered around the table, eager to taste the fruits of our labor.

With each bite, I could taste the love and tradition that had gone into making this dish. The rich, savory sauce clung to the pasta, coating it in a blanket of warmth and comfort. And as I looked around the table at the smiling faces of my family, I knew that I had found something truly special in this recipe for Ragu Napoletano.

Since that day, I have made Ragu Napoletano countless times, each time with a little piece of my heart and soul woven into the dish. And as I pass the recipe down to the next generation, I know that the tradition will live on, bringing joy and comfort to my family for years to come. For me, Ragu Napoletano is more than just a recipe – it is a connection to my past, a link to my heritage, and a reminder that the best things in life are often the simplest and most traditional. Grazie, Nonna Maria, for teaching me the art of making Ragu Napoletano. Your legacy lives on in every delicious bite.