Ragù alla Napoletana

A traditional southern Italian Sunday lunch featuring a rich tomato sauce with beef, pork ribs, and Italian sausages.

Dinner Italian Meat Slow Cooked Traditional

Estimated Nutrition

Calories

952.6

kcal / serving

3810.4 kcal total

Carbs

16.3g

per serving

65.2 g total

Fat

65.6g

per serving

262.5 g total

Protein

62.2g

per serving

248.8 g total

Cook Time

135

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

diluted in 100ml red wine

Liquids

100

Red Wine

used to dilute tomato purée

Meat

500

Topside Of Beef

chopped into medium-sized pieces

500

Pork Ribs

200

Italian Pork Sausages

NutsSeeds

handful

Basil

fresh leaves

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

piece

Onion

small, finely chopped

1200

Chopped Tomato

3 x 400g tins

Method

Remove from heat and serve with pasta or crusty bread.

Simmer gently while covered for two hours until the sauce is thick.

Heat olive oil in a large saucepan and sauté the onion for 5 minutes until soft.

Add the beef, ribs, and sausages and fry until browned on all sides.

Stir in the tomato purée diluted in 100ml red wine and reduce the liquid by one-third.

Add the canned tomatoes and basil, then season with salt and pepper.