Neapolitan ragù is one of the most important dishes of Neapolitan cuisine, famous for its slow cooking and rich, tasty flavor. Perfect for dressing pasta or as a second course!
In a large pot, lightly brown the onion in the oil; add the pieces of meat and brown them on all sides, then deglaze with the wine and let it evaporate.
When the wine evaporates, add the tomato puree, a tablespoon of tomato paste, and a little water. Season with salt and add a pinch of sugar. Cover, leaving a vent, and cook on low heat for 4 hours.
The ragù is ready. You can use it to dress pasta (any short pasta shape, ziti, penne, paccheri, fusilli), you can prepare baked pasta, or sartù di riso or Neapolitan lasagna. The meat will be your second course.
Casserole
In the refrigerator for 3-4 days, or frozen
Italia, Campania
| Energy (kcal) | 144.84 |
| Carbohydrates (g) | 1.6 |
| of which Sugars (g) | 1.6 |
| Fat (g) | 10.41 |
| of which Saturates (g) | 3.65 |
| Protein (g) | 10.51 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.15 |
