Classic Neapolitan Ragù

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tbsp olive oil 2 tbsp olive oil
• 2 cups (480ml) tomato passata 2 cups (480ml) tomato passata
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tbsp tomato paste 2 tbsp tomato paste
• 1 bay leaf 1 bay leaf
• 1 tsp dried oregano 1 tsp dried oregano
• 1 tsp dried basil 1 tsp dried basil
• 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

1. 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.
2. 2.
   Add the ground beef and pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and cooked through.
3. 3.
   Pour in the red wine and let it simmer for a few minutes to allow the alcohol to evaporate.
4. 4.
   Stir in the tomato passata, tomato paste, bay leaf, dried oregano, dried basil, salt, and pepper.
5. 5.
   Reduce the heat to low and let the sauce simmer, partially covered, for at least 2 hours, stirring occasionally.
6. 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.