Go Back
+ servings
Neapolitan ragu on pappardelle in a white bowl.
Print Recipe
4.78 from 9 votes

neapolitan ragu

This sauce is about tomatoes and sausage meat. Make sure you get the best you can.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Main
Cuisine: Italian
Servings: 12
Calories: 247kcal
Author: romain | glebekitchen


  • 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
  • 3/4 cup white wine
  • 2 28 ounce cans whole tomatoes - I really like genuine San Marzano tomatoes here
  • 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, uncovered, until all the liquid from the meat has evaporated. This takes about 10-15 minutes. You are evaporating liquid. You will be left with a bit of fat in the pan. That's OK. You can't boil off fat. At least I can't...
  • Add the white wine and boil until almost dry, about 5 minutes.
  • Pass the tomatoes along with their juices through a food mill to remove seeds and membranes.
  • Add the pureed tomatoes and the salt.
  • Cover loosely and simmer 2 to 2 1/2 hours.
  • Adjust salt to taste.


Pass the tomatoes through a food mill if you have one.
If using passata substitute 2 25 oz bottles for the two cans of tomatoes.


Serving: 12servings | Calories: 247kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 493mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 7.8mg | Calcium: 39mg | Iron: 1.7mg