Uncle Larry Adventures

Italian Classics · Campania

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Ragù Napoletano

Ragù napoletano: whole pieces of beef and pork braised for hours in tomato and wine — sauce for the pasta, meat for the second course.

Ragù Napoletano

Sunday, all of it

Pot of Italian tomato sauce simmering with basil and a wooden spoon

The short version

Ragù napoletano: whole pieces of beef and pork braised for hours in tomato and wine — sauce for the pasta, meat for the second course.

Prep
30 min
Cook
5 hr
Total
5 hr 30 min
Serves
8 servings

Ingredients

  • 2 lbs beef chuck in large pieces
  • 1 lb pork ribs
  • 2 onions, finely sliced
  • 1 cup red wine
  • 3 28-oz cans tomato purée
  • Olive oil, salt, basil

Instructions

  1. 01

    Brown everything. Sear the meats hard in olive oil in batches and set aside.

  2. 02

    Melt the onions. Cook the onions in the same pot until deeply soft and golden, 20 minutes.

  3. 03

    Wine and tomato. Deglaze with wine, reduce, then add the purée and the meat back in.

  4. 04

    Pippiare. Cook on the lowest possible heat 4–5 hours, partly covered, stirring occasionally, until dark red.

Larry’s rule: Neapolitans call the barely-there bubble 'pippiare'. If it's splattering the wall, the heat is too high.

Nutrition (estimated, per serving)

Serving
1 serving (about 300 g)
Calories
670 calories
Protein
45 g
Carbs
35 g
Fat
40 g
Saturated fat
16 g
Fibre
7 g
Sugar
20 g
Sodium
1200 mg
Cholesterol
150 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/ragu-napoletano).

Before you cook

What to know about Ragù Napoletano

What it is

Ragù Napoletano is a sauce recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 8 servings in 5 hr 30 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: brown everything, then melt the onions, then wine and tomato. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 lbs beef chuck in large pieces — builds the savory foundation and carries flavor through the dish.
  • 1 lb pork ribs — builds the savory foundation and carries flavor through the dish.
  • 2 onions, finely sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1 cup red wine — brings acidity and aroma that balance richer ingredients.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat slowly, loosening only as needed before combining with the finished dish.

What to serve with it

  • Toss with the pasta shape named in the recipe, using pasta water to bind.
  • Use as a base only where its texture and seasoning fit the finished dish.

Larry’s why

Why the sear is not optional

The deep flavour in a braise is built before any liquid goes in. Dry the meat, get the pan properly hot, and leave the pieces alone until they release on their own. Those browned bits on the bottom of the pot dissolve into the sauce and become the whole dish.

Larry’s rule: Dry meat, hot pan, no crowding.

More questions Larry gets asked →

Questions Larry gets asked

How long does ragù napoletano take to make?
About 5 hr 30 min start to finish — roughly 30 min of prep and 5 hr of cooking. That yields 8 servings.
What do you need to make ragù napoletano?
6 ingredients, starting with 2 lbs beef chuck in large pieces, 1 lb pork ribs, 2 onions, finely sliced. The full list with quantities is on this page.
How do you start ragù napoletano?
Brown everything: Sear the meats hard in olive oil in batches and set aside.
How do you know when ragù napoletano is done?
Pippiare. Cook on the lowest possible heat 4–5 hours, partly covered, stirring occasionally, until dark red.
What is the most common mistake with ragù napoletano?
Neapolitans call the barely-there bubble 'pippiare'. If it's splattering the wall, the heat is too high.
Can you make ragù napoletano ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a sauce that reheats well.

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Quick answer

Why does my Italian sausage come out dry?

Dry sausage is overcooked sausage nine times out of ten — pull it at 160°F (71°C), not 175°F. The other causes are too-lean meat (you need 25 to 30 percent fat), piercing the casings, and cooking over high heat that renders the fat out before the middle is done.

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