![Classic Neapolitan Ragù](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/classic-neapolitan-ragu--7a82fc48-07d4-4a52-9052-025c9533f3ff.png)
Recipe
Classic Neapolitan Ragù
Savor the Richness: Classic Neapolitan Ragù Recipe
4.8 out of 5
Indulge in the flavors of Italy with this authentic recipe for Classic Neapolitan Ragù. This slow-cooked meat sauce is a staple in Italian cuisine, originating from Naples. It is a hearty and robust dish that will transport you to the streets of Italy.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free diet, Dairy-free diet, Low-carb diet, Paleo diet
Allergens
N/A
Not suitable for
Vegan diet, Vegetarian diet, Plant-based diet, Kosher diet, Halal diet
Ingredients
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500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
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500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
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1 onion, finely chopped 1 onion, finely chopped
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2 carrots, finely chopped 2 carrots, finely chopped
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2 celery stalks, finely chopped 2 celery stalks, finely chopped
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4 garlic cloves, minced 4 garlic cloves, minced
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2 tbsp olive oil 2 tbsp olive oil
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2 cups (480ml) tomato passata 2 cups (480ml) tomato passata
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1 cup (240ml) red wine 1 cup (240ml) red wine
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2 tbsp tomato paste 2 tbsp tomato paste
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1 bay leaf 1 bay leaf
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1 tsp dried oregano 1 tsp dried oregano
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1 tsp dried basil 1 tsp dried basil
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 30g, 10g
- Carbohydrates (total, sugars): 8g, 4g
- Protein: 35g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Heat olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened and lightly golden.
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2.Add the ground beef and pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and cooked through.
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3.Pour in the red wine and let it simmer for a few minutes to allow the alcohol to evaporate.
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4.Stir in the tomato passata, tomato paste, bay leaf, dried oregano, dried basil, salt, and pepper.
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5.Reduce the heat to low and let the sauce simmer, partially covered, for at least 2 hours, stirring occasionally.
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6.Adjust the seasoning if needed and remove the bay leaf before serving.
Treat your ingredients with care...
- Ground beef and pork — Use lean cuts of meat for a healthier option. If desired, you can substitute ground turkey or chicken for a lighter version.
- Tomato passata — If you can't find tomato passata, you can use canned crushed tomatoes as a substitute. Just blend them until smooth before adding to the sauce.
Tips & Tricks
- For an even richer flavor, let the ragù simmer for longer, up to 4 hours.
- Serve the ragù over al dente pasta, such as tagliatelle or pappardelle, for the perfect pairing.
- Leftover ragù can be frozen and enjoyed later. It actually tastes even better after being reheated.
Serving advice
Serve the Classic Neapolitan Ragù over a bed of freshly cooked pasta. Garnish with grated Parmesan cheese and fresh basil leaves for an extra touch of flavor.
Presentation advice
Present the dish in a rustic-style bowl or plate, allowing the vibrant red color of the ragù to shine through. Sprinkle some freshly chopped parsley on top for a pop of green.
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For Ragù Napoletano
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