Neopolitan Ragu
“Ragu Napoletano”
There are two classic ragu-style sauces in Italy; Bolognese and Neapolitan-style. This ragu features a variety of large chunks of meats rather than the ground meats used in Bolognese. The braised meat can be served alongside the sauced pasta or shredded into the sauce before tossing with the pasta. Either way, this is a hearty meal to feed a crowd, reminiscent of "Sunday stew or gravy", a popular tradition with North American Italian immigrants.
Preparation Time:
20
min
Cooking Time:
135
min
Servings:
8
Ingredients
1/4 cup (50 mL)
olive oil
2
onions, very finely chopped
1 lb (500 g)
veal shoulder, cut into large pieces
1 lb (500 g)
beef oxtail
3/4 cup (175 mL)
dry red wine
2 cans (796 each)
good quality whole tomatoes such as San Marzano
1 lb (500 mL)
bambino (baby-style) sweet or spicy Italian sausages (or regular sausages cut into thirds)
1 can (156 mL)
tomato paste
6
cloves garlic, minced
2
bay leaves
1 tsp (5 mL)
salt
1/2 tsp (2 mL)
freshly ground pepper
1/2 cup (125 mL)
torn fresh basil leaves
2 lb (908 g)
Giovanni Panzani Spaghetti #5
Freshly grated Parmigiano-Reggiano cheese
Method
  1. Heat the oil in a Dutch oven set over medium-high heat. Add the onion, veal and beef. Cook, stirring occasionally, for 10 minutes or until the onions are tender and the meat is browned. Add the wine; cook for 3 minutes or until slightly reduced. Purée the tomatoes in a blender or food processor.
  2. Add the puréed tomatoes, sausages, tomato paste, garlic, bay leaves, salt and pepper to the pot. Bring to a boil. Reduce the heat to low and simmer, partially covered and stirring ocassionally, for 2 hours or until the meat is tender and sauce is thickened. Discard the bay leaves; stir in the basil. Adjust the seasonings to taste.
  3. Meanwhile, prepare the spaghetti according to package directions. Toss the hot, drained spaghetti with sauce to taste; serve with the meat on a platter alongside.
Tips
Reserve any remaining sauce, tightly covered, in the refrigerator for 3 days or freeze for up to 1 month.
Ingredient Notes
Oxtail: Although historically from oxen, the term oxtail now typically refers to beef or veal tail; it is an example of how, in traditional peasant cooking, no part of the animal went to waste. Although quite bony, this flavourful meat is often used in stews or soups. Oxtail requires a long braising time but is prized for the robust beefy flavour that is released from the marrow and bones. If you have trouble finding oxtail, you can substitute beef shank or short ribs in the Neapolitan Ragu.
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Neopolitan Ragu

“Ragu Napoletano”



Preparation time: 20
Cooking time: 135
Servings: 8


Ingredients

1/4 cup (50 mL)
olive oil
2
onions, very finely chopped
1 lb (500 g)
veal shoulder, cut into large pieces
1 lb (500 g)
beef oxtail
3/4 cup (175 mL)
dry red wine
2 cans (796 each)
good quality whole tomatoes such as San Marzano
1 lb (500 mL)
bambino (baby-style) sweet or spicy Italian sausages (or regular sausages cut into thirds)
1 can (156 mL)
tomato paste
6
cloves garlic, minced
2
bay leaves
1 tsp (5 mL)
salt
1/2 tsp (2 mL)
freshly ground pepper
1/2 cup (125 mL)
torn fresh basil leaves
2 lb (908 g)
Giovanni Panzani Spaghetti #5
Freshly grated Parmigiano-Reggiano cheese



Method

  1. Heat the oil in a Dutch oven set over medium-high heat. Add the onion, veal and beef. Cook, stirring occasionally, for 10 minutes or until the onions are tender and the meat is browned. Add the wine; cook for 3 minutes or until slightly reduced. Purée the tomatoes in a blender or food processor.
  2. Add the puréed tomatoes, sausages, tomato paste, garlic, bay leaves, salt and pepper to the pot. Bring to a boil. Reduce the heat to low and simmer, partially covered and stirring ocassionally, for 2 hours or until the meat is tender and sauce is thickened. Discard the bay leaves; stir in the basil. Adjust the seasonings to taste.
  3. Meanwhile, prepare the spaghetti according to package directions. Toss the hot, drained spaghetti with sauce to taste; serve with the meat on a platter alongside.

Tips

Reserve any remaining sauce, tightly covered, in the refrigerator for 3 days or freeze for up to 1 month.

Ingredient Notes:

Oxtail: Although historically from oxen, the term oxtail now typically refers to beef or veal tail; it is an example of how, in traditional peasant cooking, no part of the animal went to waste. Although quite bony, this flavourful meat is often used in stews or soups. Oxtail requires a long braising time but is prized for the robust beefy flavour that is released from the marrow and bones. If you have trouble finding oxtail, you can substitute beef shank or short ribs in the Neapolitan Ragu.