Here’s an authentic-style Neapolitan Sunday Sauce recipe, step-by-step.
🇮🇹 Neapolitan Sunday Sauce (Ragù Napoletano)
Serves 6–8 | Cook Time: 4–6 hours
🍅 Ingredients:
For the sauce:
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¼ cup olive oil
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1 large onion, finely chopped
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3 cloves garlic, smashed or chopped
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2 tablespoons tomato paste
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2 large cans (28 oz each) whole peeled San Marzano tomatoes, crushed by hand or blended
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Salt and black pepper to taste
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Fresh basil (a few sprigs)
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Optional: ½ teaspoon sugar (if tomatoes are too acidic)
Meats (you can use a mix):
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4 Italian sausages (mild or spicy)
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1 lb pork ribs or pork neck bones
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1 lb beef short ribs or braciole (thin beef rolls stuffed with garlic, parsley, cheese, and tied with twine)
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Optional: meatballs (classic beef/pork/veal blend)
🍝 Instructions:
1. Brown the Meats:
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In a large heavy pot (like a Dutch oven), heat olive oil over medium-high heat.
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Add pork ribs, sausage, beef (and braciole if using), and brown them well on all sides.
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Remove the meat and set aside on a plate.
2. Sauté Aromatics:
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In the same pot, add a bit more olive oil if needed.
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Sauté onion until soft and golden (about 5–7 minutes).
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Add garlic and cook 1 more minute until fragrant.
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Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
3. Add Tomatoes:
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Pour in the crushed San Marzano tomatoes.
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Season with salt and pepper.
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Add basil and a pinch of sugar if needed.
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Bring to a simmer.
4. Return the Meats:
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Carefully return all browned meats to the pot, nestling them into the sauce.
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Lower the heat to a gentle simmer (barely bubbling).
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Cover loosely with the lid slightly ajar and simmer for 4–6 hours, stirring occasionally.
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The sauce should reduce and deepen in color — low and slow is the key.
5. Optional: Add Meatballs:
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If adding meatballs, gently place them in during the last 1.5–2 hours of cooking.
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Do not stir too much after adding them so they don’t break apart.
6. Serve:
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Remove the meats and set aside — they’re served separately or as a second course.
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Toss cooked pasta (rigatoni, ziti, or paccheri are great) with the sauce.
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Serve the meat on a separate platter, or on the side of the pasta.
🧀 Optional Toppings:
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Grated Parmigiano-Reggiano or Pecorino Romano
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Fresh basil
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Red pepper flakes (for heat)
📝 Tips:
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Day-old sauce is even better. It reheats beautifully.
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Freeze leftovers — it’s great for meal prep or unexpected guests.
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You can make a vegetarian version using only the sauce base (but that wouldn’t be traditional).
Would you like a version with braciole instructions or a simplified weeknight variation?