Main Italian

Ragu napoletano

Name: Ragu napoletano recipe
Yield: 3.5L
Cuisine: /italian
Ingredients: 300g Italian pork sausages; 500g pork spare ribs; 500g gravy beef, cut into 2cm chunks; 500g brisket, cut into 2cm chunks; 500g osso bucco bones; 80ml olive oil; 200g lard; 4 onions, chopped; 1/2 bunch basil; 350ml red wine; 2L tomato passata; 140g tomato paste; Cooked pappardelle, to serve; Basil leaves, to serve; Finely grated parmesan, to serve

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3.5L

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by delicious. team

delicious. team

Jun 27, 2024

"The selection of meat is crucial: it shouldn’t be too lean but should have enough fat to impart flavour. Neapolitan ragu requires a long cooking time: the sauce needs to slowly absorb the essence of the meat, which becomes increasingly tender as it cooks." - Luca Muscato and Marco Salzano

Recipe note: Begin this recipe at least 7 hours ahead. If you'd like to make your own passata, follow our recipe here provided by Luca Muscato and Marco Salzano.

This recipe is by Luca Muscato and Marco Salzano from Super Norma.

300g Italian pork sausages
500g pork spare ribs
500g gravy beef, cut into 2cm chunks
500g brisket, cut into 2cm chunks
500g osso bucco bones
1/3 cup (80ml) extra virgin olive oil
200g lard
4 onions, chopped
1/2 bunch basil
350ml red wine
2L tomato passata
1/2 cup (140g) tomato paste
Cooked pappardelle, to serve
Basil leaves, to serve
Finely grated parmesan, to serve

Method

1.

Squeeze the flesh from the sausages and discard casings. Break into 2cm chunks. Place all meat in a large bowl with 2 tbs of the oil. Season and toss to coat.
2.

Heat the lard and remaining 2 tbs oil in a large saucepan over medium heat. Cook the meat, in batches, until browned all over (this step takes time, but is crucial for the success of the recipe).
3.

Return all meat to pan with the onion and basil, and cook, stirring occasionally, for 2-3 minutes until onion is starting to soften. Increase heat to medium high, pour in the wine, and cook, stirring occasionally, until wine evaporates. Add the passata and tomato paste. Reduce heat to low, partially cover pot, and simmer slowly for at least 5 hours, stirring occasionally.
4.

Season with salt flakes and cook over low heat for another 2 hours. If necessary, add a little hot water to loosen the sauce.
5.

After this time, the meat will be extremely tender, almost completely melted. Pick the bones out, scraping off any meat and returning to pan, and discarding bones.
6.

Serve ragu with pappardelle, basil and finely grated parmesan.