Ragu Napoletano
Ragu Napoletano is not just a simple meat sauce: it is a Sunday ritual that requires patience, dedication, and love. Unlike the Bolognese ragu (made with ground meat), Ragu Napoletano is prepared with whole pieces of meat that cook for hours in tomato, creating a thick and fragrant sauce.
"The ragu must pippiare" (simmer gently): this is the golden rule.
Preparation
- 1
Prepare the braciole: lay out the beef slices, fill with raisins, pine nuts, garlic, and parsley, roll up, and tie with kitchen twine.
- 2
In a large pot, brown the meats in oil over high heat, one type at a time. Set aside.
- 3
In the same pot, sauté the chopped onion over low heat until golden.
- 4
Add the tomato paste and toast for 2 minutes.
- 5
Deglaze with the red wine and let it evaporate.
- 6
Add the tomato pulp, basil, and return the meats to the pot.
- 7
Cover and cook over very low heat for at least 4-5 hours, stirring every 30 minutes. The sauce must "pippiare" (simmer gently).
- 8
At the end of cooking, remove the meats (to be served as a second course) and dress the pasta with the sauce.
Chef's Tips
The secret is time: the ragu cannot be rushed. The heat must be very low, and the sauce must pippiare without boiling vigorously. The rolled braciole are served as a second course.