Neapolitan Ragù Sauce Recipe | Authentic Italian
For a Neapolitan, the Ragù is a sacred thing on Sunday. It has the characteristic of being prepared with pieces of whole meat. Learn the authentic recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pizzacappuccino.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Grater
- Pot
- Measuring cup
- Colander
Ingredients
- Tomato sauce: 57.5 fl oz (1.7 l)
- Tomato paste: 1 tablespoon
- Pork ribs: 12.3 oz (350 g)
- Sausages: 12.3 oz (350 g)
- Beef: 1.1 lb (500 g)
- Veal (for cutlets - braciole): 4 slices
- White onion: 1
- Extra virgin olive oil: 2.1 oz (60 g)
- Red wine: 1/2 glass
- Water: 10.1 fl oz (300 ml)
- Parsley: 1 sprig
- Garlic: 2 cloves
- Parmigiano Reggiano: 3.5 oz (100 g) grated
- Salt to taste
- Pepper to taste
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