clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Neapolitan ragù

Neapolitan Ragù

  • Author: Silvana
  • Total Time: 375 minutes
  • Yield: 4 portions 1x


Indulge in the Rich Flavours of Neapolitan Ragù: A Hearty and Savoury Meat Sauce Perfect for Comforting Meals



600 grams of beef skin

2 pork ribs

500 grams of pork shin (preferably on bone)

1 onion

1/2 glass of red wine

2 litres of tomato passata

1 tablespoon of tomato paste

4 tbsp of extra-virgin oil

salt to taste


  1. Cut the meat into pieces or ask your butcher to do it for you.

  2. Slice the onion and saute in a large pan

  3. Heat a pan over medium-high heat and add the meat. Sear all sides until browned, then deglaze with red wine.

  4. Add the tomato paste to the pan and let it melt in with the meat.

  5. Pour the tomato puree over the meat and season with salt. Reduce the heat to low.

  6. Allow the ragù to simmer on low heat, stirring occasionally with a wooden spoon, until it reaches the desired consistency. The Neapolitan term for this simmering process is “pippiare”.

  7. Cover the pan with a lid, but not completely, and let the ragù cook for at least 6 hours on low heat.

  8. Cook pasta according to package instructions.

  9. Serve the pasta topped with the Neapolitan ragù, sprinkled with pecorino or grated Parmesan cheese.

  10. The meat cooked in the sauce can be served as a second course. Enjoy!


This recipe is a simplified version of the traditional Neapolitan ragout. The original recipe includes various types of meat such as sausages, meatballs, and braciole, which are taken out of the pan at different times depending on their cooking times. In this simplified recipe, we use tough meat such as shin, which can withstand long cooking times without dissolving. By using shin, you can enjoy a hearty and delicious ragù that is easy to make and doesn’t require complicated preparation.

In the traditional Neapolitan ragout recipe, the cooking process begins on Saturday evening. The sauce is allowed to simmer on low heat for several hours before being placed in a warm oven overnight. The following morning, the cooking process resumes, allowing the flavours to develop even further. This slow cooking method ensures that the meat becomes tender and flavorful, and the sauce achieves a rich and complex flavour profile. While this method may take more time and effort, it results in a delicious and authentic Neapolitan ragout that is worth the wait.

You can further simplify this recipe by using a slow cooker.

  • Prep Time: 15
  • Cook Time: 5-6 hours
  • Category: Pasta
  • Method: slow cooking
  • Cuisine: Italian
Recipe Card powered byTasty Recipes

Get your FREE guide "How to match pasta with sauces"

Head to your inbox to download your guide! If you can't find the email, please check your junk folder before contacting me!

Pin It on Pinterest

Share This