Neapolitan ragù

Neapolitan ragù is a type of ragù, a meat-based sauce, originating from Naples, Italy. It is a key component of Neapolitan cuisine and is typically served with pasta dishes.

History

The origins of Neapolitan ragù can be traced back to the early 19th century in Naples. It was a time when the city was experiencing a culinary revolution, with the introduction of new ingredients and cooking techniques from the New World. The sauce is believed to have been influenced by the French ragoût, a slow-cooked meat stew, which was adapted to local ingredients and tastes.

Preparation

Neapolitan ragù is made by slow-cooking a large piece of beef or pork in a rich tomato sauce. The meat is first seared in a hot pan to seal in the juices, then it is simmered in a pot with tomatoes, onion, garlic, basil, and olive oil for several hours until it is tender and the flavors are well combined. The sauce is then typically served with pasta, such as rigatoni or ziti, and the meat is often eaten separately as a second course.

Variations

There are several variations of Neapolitan ragù, each with its own unique characteristics. The most common variation is ragù with sausage, where the meat is replaced with Italian sausage. Another popular variation is ragù with meatballs, where small meatballs are added to the sauce. There is also a version with offal, known as ragù with tripe, which is a traditional dish in Naples.

Cultural Significance

Neapolitan ragù is more than just a sauce; it is a symbol of Neapolitan culture and tradition. It is often prepared for special occasions and family gatherings, and is a staple dish during the Christmas season. The slow-cooking process is seen as a labor of love, and the dish is often passed down from generation to generation.

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