To prepare the authentic sauce for the traditional neapolitan ragù recipe, it takes tomato sauce and meat, passion, skill and at least 6 hours of cooking; or so that is what the official “rules” of the tradition dictate.
- 2 pieces of beef
- 300 g (10.58 oz) tomato concentrate
- 1.5 kg (3.3 lb) tomatoes
- 2 onions
- 300 ml (10.14 fl oz) red wine
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
- If possible, use a terra cotta casserole: Add the olive oil to the casserole and bring to high heat. Lightly fry the finely chopped onion.
- Cooking the meat: Add the two pieces of meat and brown them very slowly, turning them often and seasoning them with salt and pepper for an authentic neapolitan ragù recipe.
- Add the wine first…: After an hour, the meat will have become uniform in color. Soak with wine and raise the heat.
- …then the tomato: When the wine has evaporated, add the tomato paste, cooking it until it becomes darker and shiny. Now you can add the peeled tomatoes, after running them through a vegetable mill, and continue cooking over low heat. Your traditional neapolitan ragù sauce is almost ready!
- Wait 6 hours (or even longer): Tradition is clear. During this time, the sauce must be carefully watched while it simmers, or “pippea” in Neapolitan dialect.
- The result will be a thick, dark and shiny sauce that can be used to season pasta like ziti or lasagna, while the meat will serve as a main course.