Caterina Nirta Andrea Pavoni

Neapolitan ragù (rraù in the Neapolitan language) is a ragù associated with the city of Naples, Italy, made by braising meat over several hours in tomato purée and sauce. When the meat is ready, it is set aside and the sauce is left to continue cooking and thickening. In an Italian meal structure, Neapolitan ragù is served in two stages: first the majority of the sauce is served over pasta, then the meat is served alone or with vegetables, lightly dressed with the remaining sauce. Ragùs in gener…