Ragù Napoletano (Slow-Cooked Neapolitan Meat Sauce)

A traditional and deeply flavorful Neapolitan meat sauce, slow-cooked to perfection with a medley of meats and a rich tomato base. This hearty ragù is perfect for Sunday supper, served with pasta and a dollop of fresh ricotta.

Instructions

1. 1.

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

   Time: 5 min
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.

   Time: 15 min
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.

   Time: 8 min
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.

   Time: 10 min
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.

   Time: 3 min
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.

   Time: 5 min
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.

   Time: 5 min
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.

   Time: 180 min
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.

   Time: 10 min
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.

    Time: 15 min