Ragu bolognese gets all the glory. It’s good. It deserves it’s exalted stature. But variety is the spice of life. Neapolitan ragu is about tomatoes and pork. Some ground pork, mild sausage meat, a bit of veal, tomatoes and white wine. Maybe an onion. No garlic, no basil, no oregano. No secret ingredients. Just tomato and meat flavour. Clean. Pure. Delicious.
It goes pretty much like any other ragu. Brown the meat with some onion, add some wine. Reduce. Add tomatoes and simmer. For hours.
Make sure you use good quality canned tomatoes. Tomatoes are the star ingredient. Don’t skimp. San Marzano tomatoes are a good choice if you can get them. Prepping your tomatoes is a nice touch. Buy whole tomatoes and pass them through a food mill. If you don’t have a food mill you can substitute passata. Won’t be quite the same though. Definitely try to get the best passata you can. Lousy passata makes lousy sauce. With this few ingredients there’s really nowhere to hide.
Toss Neapolitan ragu with pasta and sprinkle some freshly grated parmeggiano reggiano on top.
- 3 Tbsp olive oil
- 10 oz ground pork
- 10 oz ground veal
- 10 oz mild Italian sausage, removed from casing and crumbled
- 1 large onion, finely diced
- ¾ cup white wine
- 2 28 ounce cans whole tomatoes
- 1 tsp salt (more to taste)
- Heat olive oil in a pot large enough to hold all the ingredients.
- Add the onion, veal, pork and sausage and cook until all the liquid from the meat has evaporated. This takes about 10-15 minutes.
- Add the white wine and boil until almost dry, about 5 minutes.
- Pass the tomatoes through a food mill to remove seeds and membranes.
- Add the pureed tomatoes and the salt.
- Simmer 2 to 2½ hours.
- Adjust salt to taste.
If using passata substitute 2 25 oz bottles for the two cans of tomatoes.