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Ragu Napoletano - Authentic Italian Ragu from Naples

A wonderful, authentic Italian ragu from Naples.  Neapolitans were among the first immigrants to the US.

  • 1 onion, finely sliced
  • 2 garlic cloves, cut in half
  • 1/4 cup extra virgin olive oil
  • 1 ounce lard, chopped
  • 1 carrot
  • 1 celery stalk
  • 8 ounces whole top round
  • 1 pound pork short ribs
  • 3 1/2 pounds tomatoes, peeled, seeded and chopped
  • 1/3 cup basil leaves, loosely packed
  • salt and pepper to taste




Beautiful Napoli has its own variation of ragu.

In a skillet, sauté onion in oil and lard for five minutes. Stir in garlic, carrot and celery. sauté until onion is softened, but do not allow to turn color. 

Put in the meats and brown on all sides.  If there is too much fat, pour a little off.

Stir in tomatoes, basil, and season with salt and pepper. Stir well and cook over very low heat with the pot covered for about 3-4 hours.  Test for seasoning and adjust as necessary.

Remove meats to a large bowl, to be served separately or to be reserved for future use. 

Cook pasta according to package directions and top with this beautiful ragu.

You might add a piece of pork skin to this if you have it. It gives deep flavor to the ragu.  Some like the skin, other not.  As with all Italian cooking, it is according to your taste.

Contributor: Two Blonde Ladies

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