Ragù Napoletano
Ragù Napoletano is an iconic Italian dish hailing from the vibrant city of Naples. This sumptuous, slow-cooked sauce marries rich, hearty flavors with the warmth and soul of Italian culinary tradition. Often served as a Sunday family meal, it beautifully enhances the dining experience, bringing loved ones together around a delicious, comforting dish.
Ingredients
Ragù Napoletano Ingredients
2 tablespoons olive oil - extra virgin
1 onion - medium, finely chopped
2 cloves garlic - minced- 500 grams beef chuck - cut into large chunks
- 300 grams pork ribs - bone-in
- 750 milliliters passata - or tomato purée
250 milliliters red wine - preferably Italian
1 bay leaf
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent and golden brown, about 10 minutes.
- Stir in the minced garlic, cooking for another minute until fragrant.
- Add the beef chunks and pork ribs, searing them on all sides until they are nicely browned, about 8-10 minutes.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Bring the mixture to a simmer and allow the wine to reduce by half, approximately 5 minutes.
- Stir in the passata, add the bay leaf, and season with salt and freshly ground black pepper to taste.
- Lower the heat to a gentle simmer, cover partially, and let the sauce cook slowly for about 3 to 4 hours. Stir occasionally to prevent sticking, until the meat is tender, and the sauce is rich and thick.
Notes
To enhance the sauce, consider adding a few basil leaves during the last half hour of cooking. For a burst of umami, stir in a teaspoon of anchovy paste with the garlic.
Nutrition
Calories: 347kcalCarbohydrates: 14gProtein: 24gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 86mgSodium: 134mgPotassium: 972mgFiber: 3gSugar: 7gVitamin A: 685IUVitamin C: 16mgCalcium: 49mgIron: 4mg
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