How to Make the ULTIMATE Meat Sauce | Ragù alla Napoletana Recipe

Summary by Krater

This video provides a complete guide on how to make traditional Neapolitan ragù in a Dutch oven, detailing the choice of meats, cooking techniques, and long simmering process.

From the video

Answers: How do you make authentic Neapolitan ragu?

• Neapolitan ragù recipe
• Traditional Italian ragù
• Meat selection for ragù
• Slow cooking meat sauce
• Pork ribs and beef chuck ragù

Ingredients

• pork meat
• beef meat
• pork ribs
• pork belly
• beef sirloin
• onion
• 2 tablespoons lard
• fresh basil
• red wine
• whole peeled tomatoes
• tomato paste
• salt
• black pepper
• paccheri pasta

What it concludes

• Ragù requires pork alongside beef and cannot be made with just beef.
• A heavy Dutch oven or terracotta pot is necessary for cooking ragù to prevent burning.
• Wine should be reduced at low heat to let the alcohol and liquid evaporate without boiling the meat.
• Meat must be removed from the sauce before adding the tomato puree and cooked separately until tender.
• Never combine ragù meat with pasta in the same dish; meat should be served as a second course.