Ragu Napoletano appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Ragu Napoletano · Naples
Naples' long-cooked Sunday meat sauce: pork ribs, beef rolls and sausage braised four to eight hours in tomato until the fat rises and the sauce turns brick-red, served over paccheri or ziti spezzati.
Ragu napoletano traces to the Spanish viceregal period of Naples (1503 to 1707), when slow-cooking tough cuts in tomato became embedded in the city's cucina povera. It remains the Sunday centrepiece of Neapolitan family cooking, started Saturday evening to be ready by midday Mass on Sunday. The canonical restaurant versions today are at Tandem Ragu and Trattoria Nennella in the Quartieri Spagnoli.
Where to eat in Naples:
- Tandem Ragu
- Mimi alla Ferrovia
- Trattoria Nennella
- Osteria Donna Teresa