Ragù Napoletano (Slow-Cooked Neapolitan Meat Sauce)

• •1 lb Boneless Beef Chuck or Brisket (cut into 2-3 large pieces)
• •1 lb Pork Spareribs or Country-Style Ribs (cut into individual ribs or large pieces)
• •4 links Italian Sausage (sweet or hot, casings removed and crumbled)
• •3 tbsp Olive Oil
• •1 piece Yellow Onion (large, finely chopped)
• •4 cloves Garlic (minced)
• •1 piece Carrot (medium, finely diced)
• •1 piece Celery Stalk (medium, finely diced)
• •2 tbsp Tomato Paste
• •1 cup Dry Red Wine (such as Chianti or Merlot)
• •28 oz Crushed Tomatoes (canned)
• •28 oz Peeled Whole Tomatoes (canned, crushed by hand or with a potato masher)
• •1 cup Fresh Basil Leaves (packed, roughly torn)
• •2 piece Bay Leaf
• •1 tsp Salt (to taste)
• •1 tsp Black Pepper (freshly ground, to taste)
• •1 lb Rigatoni or Paccheri Pasta (for serving)
• •to taste Parmigiano-Reggiano Cheese (grated, for serving)
• •to taste Ricotta Cheese (fresh, for serving (optional))

Instructions

1. 1

   Pat the beef and pork dry with paper towels. Season generously with salt and pepper.

2. 2

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef and pork pieces on all sides until deeply colored, working in batches if necessary to avoid crowding the pan. This step is crucial for flavor development. Remove the browned meats and set aside.

3. 3

   Add the crumbled Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon and set aside with the other meats, leaving any rendered fat in the pot.

4. 4

   Reduce the heat to medium. Add the chopped onion, carrot, and celery to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables are softened and translucent, about 8-10 minutes.

5. 5

   Stir in the minced garlic and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.

6. 6

   Pour in the red wine, scraping the bottom of the pot to deglaze and release all the flavorful fond. Bring to a simmer and cook until the wine has reduced by half, about 5 minutes.

7. 7

   Return all the browned meats (beef, pork, and sausage) to the pot. Add the crushed tomatoes, hand-crushed whole tomatoes, fresh basil, and bay leaves. Stir well to combine. Bring the sauce to a gentle simmer.

8. 8

   Once simmering, reduce the heat to low, cover the pot, and cook for at least 3 hours, or up to 4-5 hours, stirring occasionally to prevent sticking. The sauce should be very thick, the meats fall-apart tender, and the flavors deeply melded. If the sauce becomes too thick, you can add a little water or broth.

9. 9

   Once the ragù is cooked, carefully remove the bay leaves. You can either shred the beef and pork directly into the sauce using two forks, or serve the larger pieces of meat separately as a second course. Season with additional salt and pepper to taste.

10. 10

    Cook your chosen pasta according to package directions until al dente. Drain the pasta, reserving some pasta water. Add the cooked pasta directly to the pot with the ragù, or toss a generous amount of ragù with the pasta in a large bowl, adding a splash of pasta water if needed to create a cohesive sauce. Serve immediately, topped with grated Parmigiano-Reggiano and an optional dollop of fresh ricotta cheese.

Chef's Tips

• 💡The longer you simmer the ragù, the richer and more tender it will become. Don't rush it!
• 💡For an even richer flavor, prepare the ragù a day in advance. The flavors will deepen overnight.
• 💡The cooked meats can be served alongside the pasta as a second course, or you can shred them and mix them into the sauce.
• 💡Feel free to experiment with different cuts of meat, such as beef short ribs or even lamb shoulder, for varying flavor profiles.