How to Make the ULTIMATE Meat Sauce | Ragù alla Napoletana Recipe

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We’re big believers in the holy practice of Sunday lunch, where Italian families share a special (and big) afternoon feast together. Every time Mamma Rosa asks me what I want for Sunday lunch, I always have the same answer: ragù.

Ragù alla Napoletana is perhaps the most classic Sunday lunch dish in southern Italy. While we’ve eaten it on the channel before, we’ve never taken the time to make a dedicated video on how to make it from start to finish. This omission didn’t seem right to us, so today Eva is sharing everything she knows about this simple but extraordinary sauce.

If you enjoy this video, please give it a like and subscribe to the channel!

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RAGÙ ALLA NAPOLETANA RECIPE – https://www.pastagrammar.com/post/rag%C3%B9-alla-napoletana-authentic-neapolitan-rag%C3%B9-sauce-recipe

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So there’s actually a reason that we release our videos every Sunday and that’s because we are big Believers in the practice of the Holy Sunday lunch Sunday lunch in Italy is a pretty big deal the whole family gets together and they eat a big kind of special meal

Together in my experience with Ava’s family uh it’s sort of over the course of the week everyone’s thinking about and planning like what we want to eat for the upcoming Sunday lunch and it’s usually something kind of epic maybe it’s lasagna maybe it’s canalone maybe it’s tortillini something like that

Something you don’t eat every day every time I’m asked what I want for the next Sunday lunch I always have one answer and it’s probably in the at least in the south of Italy the most classic Sunday lunch dish it sort of sums up the Sunday lunch experience that dish is Ragu Ragu

Ala napolitana Alp Neapolitan style Ragu specifically but no one calls it Ragu ala napolitana they just call it Ragu only an outsider would need to specify such a thing Ava has made Ragu on the channel before a numerous times but always in kind of like in a video where

She’s making something else and she needs some Ragu but we’ve never done a dedicated video on like how to make Ragu ala nitana so that’s what we’re doing today it’s actually a very easy and simple dish to make but it takes some time so we need to get started Ragu is a

M sauce which means that we need meat to make the today I’m going to use some pork meat and some beef meat for the pork meat I’m going to use ribs and some pork belly don’t be scared of the fat because we need the fat otherwise the

Doesn’t taste for the beef this time I’m going to use taper line to make the ru you don’t need the premium cut of meat because this meat will cook for a long time like you can use like a round like a chuck roast something like that absolutely yes there

Are several choices when it comes to choose the meat for Theo for example a person like my mom she likes to make the RO just with pork meat there are other people that like me for examp example we mix beef and pork so it’s up to you if

You want to do just pork if you want to do beef and pork for sure you can’t make just beef because aru requires pork if you don’t want to use the beef you can replace the beef with for example pork sirloin or like my mom does with pork

Skin why you’re laughing that’s the most your mom thing ever I know but believe me is pretty amazing I know one thing that is very important to keep in mind when you’re doing Raga napolitana is that the meat needs to be in big chunk and this is one of the biggest

Difference with Ragu LA bolog because we don’t want we will not keep the meat in the ru but we will use the meat to release the flavor to our sauce another element that is very important for your Ru is the kind of pot that you will use

The best choice with no doubt will be a Terra cot pot but I understand that n not all of us have a big terra pot as we have in Italy so something like that a dutch oven can do also a very good job I wouldn’t for sure use a very thin pot

Because you will risk to just burn the meat the onion the tomatoes so use a very heavy and resistant pot the ru Al napolitana requires let’s say a special Sofrito because the Sofrito is made just with onion if I were in Italy I was starting with the onion but because I’m in

America and in this country sometimes I have a problem with me with the meat which is the meat is full of water so I will risk to boil the onion and the meat together if I start with the onion and then I had the meat so what I’m going to

Do is starting from the meat to let the meat release the water before AA gets cooking I’d like to thank today’s video sponsor better help one of the things I’ve learned from my Sunday lunch experiences in Italy is that cooking is more than just making sustenance for

Your body it’s a kind of self-care it’s an expression of love for those around you and for yourself and as an experience it can have a big impact on your mental health mental health is something that’s really important to think about but perhaps not enough people do probably because it can be a

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Well-being Ru alpana requires another amazing ingredient ah very important ingredient for southern Italian food which is l you can replace the lard with olive oil yes but believe me the taste will be not the same even if I love olive oil but l in this case is not

Required is mandatory I’m going to Use some L which means two abundant tablespoon we melt the L hard over medium high heat and at the beginning your heat should be as I said medium high because we want to caramelize the the Meat don’t worry if not all the meat touch the bottom of your pot because you will stir so you will give the meat the space to brown right now all this meat is is releasing a lot of water and I can tell just by the sound because instead of having that

Very nice sound of frying like is more like for the water that is very very frustrating for a southern Italian now that the meat is browned what I’m going to do is take the meat out of the pot and add the on now we put back the meat in the pot this

Is the best part cuz this is when it starts to smell amazing in here I know but to make smell better it smells better I’m going to add some fresh BAS now is the moment to add some wine here you can choose between white wine or red

Wine the important is that your wine is a pretty good wine if you don’t drink a bad wine you shouldn’t cook with a bad wine because at the end it goes all in your in your stomach in your body so we are going to a

Low heat because we need the we need to give the time that the wine evaporate not just the alcohol but also part of the liquid but remember we don’t want really to boil the meat in the wine so it will take about 20 minutes I just need to clarify that Ava just eyeballed

That wine so take that 20 minutes with a big pinch of salt depends on how much wine you eyeball into your ragon you see so this is the quantity of wine that you need sometime theu is something that he can’t be measured Ru is something that

Has to do with your feeling with your love with your stomach so you should I don’t know to say like taste it before you taste it and just imagine just dream how it will be in your mouth there are several dishes at least in the Italian food

Word that they can’t be precise because precise sometimes is something that belongs to a cold thing that everyone can do but in order to have your own ver you need to use your feeling your love while the red wine is reducing we can start to prepare our Tomatoes you can

Use a tomato puree but because we are making a very good Ragu I suggest to you for a to use for a better quality whole peel tomatoes and why because you can actually see the Tomatoes Inside okay right now is already delicious but we make it better and we make it better with adding some tomato paste we need to add some it and for some of it I will use my eyes and now we can add our Tomatoes we put some Salt we reduce the Heat and the only thing that we need to do is wait for 5 hours not less Ragu for sure is not a fast food it requires love he requires patience he requires uh strength also to not itat before it’s ready because the smell is amazing think

That back in the past in Ables when they were making the ru and they couldn’t wait all day for the ru to be ready what they did usually they every family cooked the ru and they put outside of the building when there was how do you

Say B uh the doorman the doorman so because the doorman should be there all the day they were cooking all theu in the patio yes of the building so the doorman could check on all the ru and the people they can go to work so if you have a

Doorman let him check on your R otherwise you do theu like we do now in Italy which means 5 in the morning Sunday [Applause] morning it has a very shining face it is The Shining face of the happiness what I’m going to do now now is take out the meat it’s very

Important to understand that when you make a ragu you have how can I say two elements for your lunch or your dinner which means you are going to use the sauce for the pasta and the meat it will be your second course never put the meat

Of theu with your pasta the sauce with the pasta the the the meat as a course so when you see that the meat in this case of a ribs is falling out of the bone this is the moment in which you can take out the meat one thing that a

Person should keep in mind when they are preparing Rula napolitana is that actually in that moment that they are making something that belongs to the blood of every single I would say Southern Italian person is a moment of I will use the word religion it’s something that uh for us is so

Important it means so many things that you’re not just making a soul you making that is liquid gold right there See I agree Al I agree now we set our meat aside keep cooking the sauce because still now as you can see the sauce is not really thick enough thick it’s a little bit too liquid and see you in a little bit it looks like it’s time

To turn off the heat because as you can see our Ru is thick enough the color is I would Define is as red but more like a deep brownish red so all this makes you understand thatu is ready what we do with it use the for your pasta which pasta do you

Need because don’t think that every pasta works with in Napoli the tradition is to eat veru with p cand and also egg fresh pasta make a today we are going to cook P okay but just do a small amount because uh we need to save the majority of this for

You know what yes I Know after you make the pasta w you do with the meat is transfer the meat back in the sauce on a very low heat just to give time to be warm and then you serve the meat as a second course but today I’m not going to put back the meat in

The sauce because I need the sauce for something else when you are using a sauce like a ra it takes a long time to cook and to be reduced and thick what you want to do with your pasta is drain your pasta completely because you don’t

Want to add the water to a sauce that you cooked for 6 hours to re to make all the water evaporate well I liberally dust this amazing plate of pasta with some pecino cheese you need to settle once and for all for all the people who write to you asking you

Is it sauce or gravy it’s Ragu it’s not sauce it’s not gravy it’s Ragu neither of those words are Italian words I don’t know why people seem to think that AA will have an opinion on sauce versus gravy it’s Ru for is Ragu so if you want

To solve the problem call it with this own its own name which is Ragu that’s love right there that is love that is Passion that is patience that is Happ family home family that is Napo I actually think this is the first time that your Ru has been better than your mom’s oh which is saying a lot this might be

The best Ru you’ve ever made Ru is a matter of love so for me can’t be better than my mother’s one because the love that my mother’s put to making her for us is unable for me so for me can’t be better well for me I’m proud to say that

My wife’s Ragu is finally better than my mother-in-law’s Ragu there is just nothing better than waking up on Sunday morning to the smell of Ragu being woken up by that smell Sunday morning usually is the day in which you sleep a little bit longer because you don’t go to school but it

Was like 800 in the morning and in my room start to feel to smell the S it was like okay it’s time to wake up also today because it was so intense and so inviting that you don’t want to stay in the bed and the the funny thing about

This is that like yes it takes a long time to make but it’s actually a really simple easy food so I just think everyone well except maybe like vegetarians they might have said a hard time with it but pretty much everyone should try this at some point it’s just

Too easy to do and all it takes is one day where you can afford some time to let it really cook and it’s just it’s lifechanging is more if you never had you can’t really understand so you need to try it well done to understand what Ragu

Is is the last one go really I will give you two seconds two seconds it doesn’t disappear I’d offer to cut it in half but I’m pretty sure you’ll kill me if I cut a piece of P Cy in half go oh that was the best

Bite too because it was full of full of sauce the other great thing about Ragu is that it’s not just for pasta there are a few other things you can do with it for instance um if you saw a recent video where I made parmesan de melanzane

I like to make it with this instead of tomato sauce it’s amazing there’s another excellent thing you can do with it and that we are saving for next week so we will be back we’re going to to put the ru that Ava just made to use and

We’re going to make another amazing dish that we have made on the channel before but only in a very cursory manner so it’s time for a deep dive into that one so stay tuned hit that subscribe button if you haven’t already if you try the ru

Recipe or any of our recipes tag us in a picture on Instagram or Facebook @ pastagram like this amazing pasta Garian Jenna made a beautiful looking anelo demonico bra Jenna bra bra bra it’s the amazing Christmas cake that we were eating this year instead of paneton all

Right guys we’ll see you soon because we have some Ryu to use do you think we could spare just a little bit more for one more plate of pasta no just a little bit more no like a few spoonfuls more no you can make a don’t care