Do you know Neapolitan ragù? No.
Okay, then let me tell you that this stew is just a delight for the palate.
And that it's going to be one of those dishes that you're going to add to your table regularly.
It is a Bolognese ragù, isn't it?
Well, no, it's not. The two dishes are actually quite different. Even if both are served with pasta.
One of the major differences is that the Neapolitan ragù uses whole pieces of meat. The soffrito; that mixture of carrot, onion, celery; is also absent from the recipe.
Slow-cooked shredded beef ragù
This title is a good definition of what Neapolitan ragù is.
I really like the texture of the meat in this dish. Texture that you don't find in the other great Italian ragù. The ragù alla Bolognese. The shredded meat really makes all the difference. The way it mixes with the sauce sticks to the pasta... just writing it down makes my mouth watering.
Shredded meat, okay, but which one?
As is often the case in cooking and even more so with traditional dishes, there is not a recipe but recipes. Indeed, each town, village, family has appropriated the recipe and all have added this or that ingredient.
Personally, I use two meats. Beef and pork. And in both cases, the so-called "low" cuts less noble than the prime rib.
For the beef, you should use the chuck, the pot roast twin or the pot roast scoter. For pork, prefer the breast or ribs.
But it is long to prepare!
Then, I would tend to answer no and yes.
No, because the preparation itself is quick, about twenty minutes. Yes, because the cooking is slow and takes several hours. But you don't really need to stand aside while the ragù is simmering. To sublimate its taste, I tend to prepare it the day before. That way the flavors blend even more!
A bit of history
Neapolitan ragù is a dish that arrived during the French occupation of southern Italy in the 18th century. It is derived from the Provençal style stew. It is a way of saying that cooking is still a story of sharing and that it brings people together. And as its name suggests, it is typical of Naples and its surroundings.
As for the tomato, it was not introduced into the dish until around 1850. But it has become, unavoidable.
What pasta to eat with ?
Homemade pasta! Or if you don't have ziti lunghi, rigatoni, tortiglioni, pappardelle, maccheroni or paccheri. If you can, buy non-industrial pasta, it's rougher and the sauce will stick better on it.
And how do you eat this Neapolitan ragù?
Italian style, you start with a nice pasta starter with the sauce of the ragù. Then you serve the shredded meat as a main course with seasonal vegetables.
Or Badly Yummy style, you fray the meat in the sauce and sauté your pasta with this generous sauce. And you serve with pecorino romano.
You can also use ragù to make Neapolitan lasagna.
In any case, your reward will be worth the patience you have had waiting for hours for the ragù to cook gently.
Neapolitan Ragù - the art of slow cooking
Neapolitan Ragù - This ragù is just amazingly tasty. The taste of Italy the way we like it. Follow the recipe and take the time to wait while it cooks, you won't be disappointed.
- Prep Time: 20
- Cook Time: 360
- Total Time: 6 hours 20 minutes
- Method: Slow cooking
- Cuisine: Italian
- 0.7 kg of beef chuck
- 0.3 kg of pork ribs or belly
- 0.5 kg of brown onions
- 10 cl of olive oil
- 30 cl of dry red wine
- 100 gr of double concentrate tomato paste
- 1 liters of tomato passata
- Finely chop the onions.
- Pour half of the oil into a very large cast iron pan and add the chopped onions while stirring.
- Cover and cook over very low heat until the onions are cooked. They take on a cream color, slightly translucent.
- Take care that the onions do not brown
- Reserve the onions.
- Add half of the remaining oil and brown the pork over low heat.
- Remove it from the pot and set aside.
- Heat the rest of the oil, add the chuck cut into 6 pieces.
- Brown it on all sides over low heat, taking care to turn it regularly.
- Once well colored, add the onions and the wine. With your spatula, take care to remove all the cooking juices - the caramelization of the meat at the bottom of your stewpot.
- Increase the heat and cook until the wine has evaporated - turning the beef over from time to time.
- You can add tomato puree and concentrate. Then the pork, taking care to drown it in the tomato.
- Season and bring to a boil.
- Slow cooking
- Lower the heat to minimum and let it simmer for 6 hours without covering it. Stir it from time to time.
- To make sure you cook it to perfection, check that only one or two bubbles form on the surface.
- Be careful at this stage, it is the most important. If the heat is too high, the tomato sauce may stick and burn. Gives a bitter taste to your ragù.
The stew is ready when the tomato sauce has become very dense and dark and the meat begins to fray with the pressure of fingers or a fork.
- Serving Size: 8