Slow-Simmered Ragù Napoletano🍖 Main

Name: Slow-Simmered Ragù Napoletano
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Ingredients: 2 tbsp extra-virgin olive oil; 1 lb pork spare ribs, separated into individual ribs; 1 lb beef chuck, cut into 2-inch chunks; kosher salt; 1 lb sweet Italian sausage; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1/4 cup tomato paste; 1 cup dry red wine; 1 28 oz can whole peeled tomatoes, crushed by hand; 1 cup water; 2 sprigs fresh basil; 1 lb dried pasta, such as rigatoni or ziti; freshly grated Parmigiano-Reggiano cheese

A deeply savory Southern Italian meat gravy featuring pork spare ribs, beef chuck roast, and Italian sausage, gently braised in tomato base until remarkably robust and delicious.

By Sarah Chen, Home Cook Enthusiast

Prep: 30 minCook: 180 minServes: 6

italian neapolitan pasta meat sauce slow-cooked comfort food main course

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This is the Sunday gravy that Italian grandmothers have been perfecting for generations—a labor of love that transforms humble cuts of meat into something extraordinary. What sets ragù Napoletano apart from its Bolognese cousin is the starring role of whole pieces of meat, which slowly surrender their flavor to the tomato sauce while becoming so tender they practically dissolve at the touch of a fork. The three-hour simmer isn't just about cooking; it's about building layers of flavor that simply can't be rushed.

The key to success lies in the browning stage—don't skimp here. Those caramelized bits stuck to the bottom of your pot are pure flavor gold, and the wine will lift them right into your sauce. Keep your simmer gentle; you want just a few lazy bubbles breaking the surface. If your sauce thickens too much before the meat is tender, add water in quarter-cup increments. Some families serve the meat separately as a second course, while others pull it from the bone and stir it back into the sauce—both approaches are traditional.

While rigatoni and ziti are classic choices because their tubes catch the chunky sauce beautifully, this ragù is versatile enough for any pasta shape you love. Consider making a double batch and freezing half; the flavors deepen even further after a day or two. Leftover meat makes an incredible sandwich the next day, piled on crusty bread with a sprinkle of sharp provolone.

Ingredients

2 tbsp extra-virgin olive oil
1 lb pork spare ribs, separated into individual ribs
1 lb beef chuck, cut into 2-inch chunks
kosher salt
1 lb sweet Italian sausage
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup tomato paste
1 cup dry red wine
1 28 oz can whole peeled tomatoes, crushed by hand
1 cup water
2 sprigs fresh basil
1 lb dried pasta, such as rigatoni or ziti
freshly grated Parmigiano-Reggiano cheese

Nutrition (Per 6 servings)*

720

Calories

42g

Protein

58g

Carbs

32g

Fat

Fiber

850mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Season pork ribs and beef chuck generously with salt. Working in batches if necessary, add meat to pot and cook, turning occasionally, until well browned on all sides, about 10 minutes per batch. Transfer browned meat to a plate.
Add sausages to pot and cook, turning occasionally, until browned all over, about 8 minutes. Transfer to plate with other meat.
Add onion to pot and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add tomato paste and cook, stirring constantly, until it darkens slightly, about 2 minutes.
Add red wine and bring to a simmer, scraping up any browned bits from bottom of pot. Cook until wine is reduced by half, about 3 minutes.
Add crushed tomatoes and water. Return browned meats to pot along with any accumulated juices. Add basil sprigs and bring to a simmer.
Reduce heat to low, cover partially, and simmer gently, stirring occasionally, until meat is very tender and sauce is thick and rich, about 3 hours. Check occasionally and add more water if sauce becomes too thick.
Remove meat from sauce and set aside. Discard basil sprigs. Season sauce with salt to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta cooking water.
Add pasta to sauce and toss to coat, adding reserved pasta water as needed to achieve desired consistency.
Serve pasta with grated Parmigiano-Reggiano. Serve the meat alongside or reserve for another use.