Ragu Napoletano

  • Difficulty: Basic
  • 40 minutes
  • 3 servings

Found yourself in the mood for trying some good Italian food? Then just try out this delicious Ragu Napoletano on your pasta! It’s got 3 types of meat, lots of tomato sauce, red wine and fresh basil. It’s quite versatile, so you can use it in lasagna, or even serve it on its own!

Ingredients Needed for Ragu Napoletano

1 pork sausage
5 ounces of pork neck
5 ounces of beef sirloin
salt
1 tablespoon vegetable oil
3 bay leaves
1 ½ cups of red wine
1 onion, chopped
1 ½ cups of canned tomatoes
1 teaspoon tomato paste
1 ounce fresh basil
salt
pepper

How to Cook Ragu Napoletano

  1. Thickly slice the sausage, pork and beef. Season the meats with salt.
  2. Heat the vegetable oil in a large saucepan on a medium-high heat. Add the sausage, pork and beef and cook them for 4-5 minutes, until the meat has turned opaque.
  3. Add the bay leaves and cook for 1 minute, stirring often.
  4. Add 1 cup of red wine and the chopped onion and bring everything to a boil, until the liquid is reduced by half.
  5. Add the canned tomatoes and continue to cook the mixture for about 5 minutes.
  6. Mix the remaining wine with the tomato paste and pour it over the Ragu. Give the ingredients a good stir.
  7. Add the fresh basil and season with salt and pepper.
  8. Cover the saucepan with a lid and let the Ragu simmer for about 20 minutes.
  9. Ragu is commonly served with pasta.

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