Sauce · Campania
Ragù Napoletano
Quick answer
Ragù napoletano is a Sunday sauce in which whole cuts of meat simmer for hours in tomato, served with ziti and then as a main.
Beef, pork ribs and sometimes braciole cook slowly in tomato passata; the sauce dresses pasta and the meat follows as a second course.
It is the ancestor of the Italian-American Sunday gravy.
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- Campania
- Course
- Sauce
Related
More classic italian dishes
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Sugo di Pomodoro
Tomato, garlic, basil, oil. Twenty-five minutes.
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Ragù Napoletano
Whole cuts of meat braised for hours into tomato.
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Quick answer
How do you know when Italian sausage is done?
Italian sausage is done when the center reaches 160°F (71°C) on an instant-read thermometer, inserted through the end of the link rather than the side. The meat should read pale with no pink translucency and the juices should run clear. Colour alone is unreliable — paprika and fennel keep cooked sausage looking pink.