Best 3 Neapolitan Meat Sauce Ragu Napoletano Recipes

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**Neapolitan Meat Sauce (Ragù Napoletano): A Culinary Journey to Naples**

Indulge in the rich and flavorful world of Neapolitan meat sauce, a cornerstone of Italian cuisine. This hearty sauce, known as Ragù Napoletano, is a symphony of flavors that has captivated taste buds for centuries. Originating from the vibrant city of Naples, this culinary treasure is a testament to the region's passion for food and tradition. Join us on a culinary journey as we delve into the secrets and variations of Neapolitan meat sauce, exploring the diverse recipes that bring this classic dish to life. From the traditional slow-simmered sauce to modern interpretations, each recipe promises a unique taste experience. Prepare to tantalize your palate with this iconic sauce, a staple in Neapolitan kitchens and a beloved dish around the world.

**Recipes Featured in the Article:**

1. **Classic Neapolitan Meat Sauce (Ragù Napoletano):** Embark on a culinary adventure with this quintessential recipe. Experience the authentic taste of Naples with a sauce that captures the essence of this beloved dish.

2. **Quick and Easy Neapolitan Meat Sauce:** Discover a time-saving yet equally delicious version of Ragù Napoletano. Perfect for busy weeknights, this recipe delivers authentic Neapolitan flavors without compromising on taste.

3. **Neapolitan Meat Sauce with Sausage:** Elevate your sauce to new heights with the addition of savory Italian sausage. This variation adds an extra layer of richness and depth of flavor, creating a hearty and satisfying dish.

4. **Neapolitan Meat Sauce with Porcini Mushrooms:** Indulge in the earthy and umami flavors of porcini mushrooms in this gourmet rendition of Ragù Napoletano. The addition of these prized mushrooms elevates the sauce to a truly exceptional level.

5. **Vegan Neapolitan Meat Sauce:** Experience the classic flavors of Neapolitan meat sauce in a plant-based version. This innovative recipe uses a combination of vegetables and lentils to create a hearty and flavorful sauce that satisfies vegans and meat-eaters alike.

Prepare to be captivated by the versatility and deliciousness of Neapolitan meat sauce. With each recipe, you'll discover new ways to savor this iconic dish, whether you prefer traditional or modern interpretations. Your taste buds are in for a delightful journey!

Check out the recipes below so you can choose the best recipe for yourself!

NEAPOLITAN MEAT SAUCE - RAGU NAPOLETANO ALLA ANNA GALASSO



Neapolitan Meat Sauce - Ragu Napoletano Alla Anna Galasso image

From: Ciao Italia Pronto by Mary Ann Esposito ---------- "A typical Neapolitan ragu is a meat sauce made with beef or pork or a combination of both that is cooked slowly with tomatoes. This was the sauce that simmered for hours on the back burner in a large pot on Sunday morning while the family went to mass. Upon returning home, the smell of it permeated the house, and we could hardly wait to have that plate of macaroni mixed with a sauce that was so flavorful and sweet tasting that we wiped our plates clean with a slice of bread to mop up an left behind driblets. This is a great do-ahead sauce. It can be made 4-5 days ahead, and it can also be frozen for months. This is my grandmother Anna Galasso's recipe, the one she carried with her in her head all the way from Avellino, Italy to her new home in America". Saving Time, use a food processor to mince and chop the vegetables. To save time, make this sauce on the weekend, and freeze some for future use. Use a food processor to mince and chop the vegetables. NOTE: The sauce (with the meat) can be frozen in batches for future use for lasagne, pasta dishes, with vegetables such as green beans, zucchini, and eggplant, and over pizza.----------For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 2h25m

Yield 8 cups

Number Of Ingredients 16

1 1/2 lbs top round steaks, cut 1/8-inch thick
salt and pepper, to taste
1/3 cup flat leaf parsley, minced
1/4 cup pecorino cheese, grated
4 meaty spareribs, on the bone
2 tablespoons extra virgin olive oil (Colavita)
1 onion, coarsely chopped
1 celery rib, coarsely chopped
1 large carrot, coarsely chopped
2 large garlic cloves, minced
1 bunch basil leaves, stemmed, and torn into pieces
3 (28 ounce) cans crushed plum tomatoes
1/2 cup dry red wine or 1/2 cup white wine
1 tablespoon kosher salt
ground black pepper
1 tablespoon sugar

Steps:

  • Dry the round steak with paper towels, and rub it on both sides with salt and pepper.
  • Sprinkle the meat with the parsley and cheese.
  • Roll the meat up like a jellyroll, and tie it in several places with kitchen string.
  • Salt and pepper the spare ribs. Set the meats aside.
  • Heat the olive oil over medium heat in a large heavy duty pot. Over medium heat, brown the round steak and spare ribs in the oil on all sides. This will take about 5 minutes.
  • Stir in the onion, celery and carrot and continue cooking until the vegetables begin to soften. Stir in the garlic and basil. Cook 1 minute.
  • Combine the tomatoes and wine in a bowl. Slowly pour the mixture over the meat.
  • Stir in the tablespoon of salt, a grinding of pepper, and the sugar.
  • Cover the pot, bring the sauce to a boil, then lower the heat to simmer, and cook the sauce until the meat is fork tender, about 1 1/2 hours.
  • Remove the meat to a dish. Cover the dish, and refrigerate the meat to make it easier to cut when cold.
  • When ready to use, transfer the round steak to a cutting board, and cut the strings from the round steak with a kitchen scissors.
  • Cut into neat slices about 1/4-1/2" thick.
  • Add to the sauce. Cut the meat off the bones of the spareribs and add the pieces to the sauce.
  • Use the sauce for pasta dishes both boiled and baked.

RAGU NAPOLETANO (NEAPOLITAN MEAT SAUCE)



Ragu Napoletano (Neapolitan Meat Sauce) image

A Mario Batali recipe, to accompany 'Timpano di Maccheroni (the Mythic Pasta Dome)', recipe #85372. When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the sausage, which I crumbled. They gave it a nice texture, so just go with whatever you are able to get.

Provided by skat5762

Categories     Sauces

Time 33m

Yield 3 quarts

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1/2 lb boneless veal shoulder, cut into chunks
1/2 lb boneless beef chuck, cut into chunks
kosher salt
fresh ground black pepper
1 onion, finely chopped
3/4 cup dry red wine
2 (28 ounce) cans peeled plum tomatoes, with juice,passed through a food mill
1/2 lb italian sweet sausage (I used hot)
1 pinch hot red pepper flakes

Steps:

  • In a large pasta pot or Dutch oven, heat the oil until smoking.
  • Season the veal and beef with salt and pepper to taste and sear 5 or 6 pieces at a time over medium heat, until dark golden brown.
  • Remove to a plate and repeat with remaining meat chunks (if using ground chuck, be sure to drain any excess grease from pan).
  • Add the onion to the pan and sauté, scraping the pan with a wooden spoon to loosen any brown bits.
  • Cook until the onions are golden brown and very soft, about 10 minutes.
  • Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
  • Reduce the heat to a simmer and cook 2 ½-3 hours, stirring occasionally and skimming off the fat as necessary.
  • Remove from the heat and remove meat and sausages from sauce.
  • Cover well and save for another meal.
  • Adjust seasoning with salt and pepper and allow to cool.

NEAPOLITAN MEAT SAUCE: RAGU NAPOLETANO



NEAPOLITAN MEAT SAUCE: RAGU NAPOLETANO image

Categories     Sauce     Beef

Number Of Ingredients 9

1/2 pound veal, cut into chunks
1/2 pound beef chuck, cut into chunks
1 onion, finely chopped
4 tablespoons extra-virgin olive oil
3/4 cup red wine
2 (28-ounce) cans peeled San Marzano tomatoes and juices, passed through a food mill
1/2 pound sweet Italian sausages
1 teaspoon salt
Pinch hot chile flakes

Steps:

  • In a large pasta pot or Dutch oven, combine the veal, beef, onion and oil over high heat and cook until meat is seared on all sides and meat juices have evaporated, 10 to 12 minutes. Add the wine and cook, stirring constantly, until wine evaporates and meat is darker brown, about 5 minutes. Stir in the tomatoes, sausages, salt, and chile flakes. Reduce heat to simmer and cook 2 1/2 to 3 hours, stirring occasionally and skimming fat as necessary. Remove from heat and remove meat from ragu. Adjust seasoning with salt and pepper.

Tips:

  • Choose high-quality ingredients: Using fresh, flavorful ingredients will make a big difference in the taste of your sauce. Look for ripe tomatoes, good-quality beef, and fresh herbs.
  • Brown the meat well: Browning the meat before adding it to the sauce will help to develop its flavor and give the sauce a richer color.
  • Simmer the sauce for a long time: The longer you simmer the sauce, the better the flavors will develop. Aim for at least 2 hours, or even longer if you have the time.
  • Add a little red wine: Red wine adds a depth of flavor to the sauce. If you don't have any red wine on hand, you can use chicken broth or water.
  • Season the sauce to taste: Be sure to taste the sauce before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Neapolitan meat sauce is a delicious and versatile sauce that can be used on pasta, pizza, or as a topping for grilled meats. With its rich, flavorful tomato sauce and tender pieces of beef, this sauce is sure to please everyone at your table. So next time you're looking for a hearty and satisfying meal, give this Neapolitan meat sauce a try.

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