Here’s a rich, Old-Fashioned Neapolitan Sunday Sauce (also called “Ragù Napoletano”) — a traditional Italian slow-simmered meat-and-tomato sauce perfect for Sundays with the family. This isn’t just a sauce; it’s a whole event.
🍝 Old-Fashioned Neapolitan Sunday Sauce (Ragù Napoletano)
🍖 Meats (traditional combo):
You can mix and match, but here’s a typical spread:
-
2–3 Italian sausage links (sweet or hot)
-
1 lb beef short ribs or bone-in pork shoulder chunks
-
4 beef meatballs (optional but authentic)
-
½ lb braciole (beef rolls with herbs & cheese, tied)
-
Pork neck bones or spare ribs (for depth)
🍅 Sauce Ingredients:
-
2 tbsp olive oil
-
1 small onion, finely chopped
-
3–4 garlic cloves, minced
-
2 (28 oz) cans crushed San Marzano tomatoes
-
1 small can tomato paste
-
½ cup red wine (optional but adds depth)
-
1 tsp sugar (if needed, to balance acidity)
-
Fresh basil (a handful, torn)
-
Salt and black pepper to taste
-
Red pepper flakes (optional)
🔥 Instructions:
1. Brown the Meats
In a large heavy-bottomed pot or Dutch oven:
-
Heat olive oil over medium-high heat.
-
Sear all meats (except meatballs, which go in later) until well-browned on all sides.
-
Remove and set aside.
2. Sauté Onion & Garlic
-
In the same pot, reduce heat to medium.
-
Add chopped onion and cook until translucent.
-
Add garlic and cook 1 more minute (don’t burn it!).
3. Deglaze & Build the Sauce
-
Stir in tomato paste and cook for 2–3 min to caramelize slightly.
-
Pour in red wine (if using) to deglaze, scraping the bottom.
-
Add crushed tomatoes and a pinch of sugar.
-
Season with salt, pepper, and optional red pepper flakes.
4. Add Meats Back In
-
Nestle the seared meats and meatballs into the sauce.
-
Bring to a simmer, then reduce heat to low.
-
Cover slightly ajar and simmer for 3–5 hours, stirring occasionally.
The longer it cooks, the richer it gets.
🍝 To Serve:
1st Course – Pasta
-
Boil pasta (rigatoni, ziti, or spaghetti) and toss with the sauce.
-
Top with Parmigiano-Reggiano and fresh basil.
2nd Course – Meats
-
Serve the meats on a platter as the secondo, perhaps with crusty bread or sautéed greens.
💡 Tips:
-
Sauce gets even better the next day.
-
Freeze leftovers in portions for future meals.
-
Use San Marzano tomatoes if possible — they’re traditional and sweeter.