Ragu' Napoletano together with the normal ragu' o bolognese are symbols of the traditional Italian cuisine. Very similiar to each other in the cooking process but with a different taste, the ragu' napoletano is made from whole cuts of meat and is slow cooked for at least 6 hours! Perfect for a winter evening or big family meal.
For our fresh pappardelle recipe, click here.
This recipe will feed around 4 to 6 person
All you need is:
The cooking process:
Serve your ragu' napoletano with any type of pasta. We would suggest pappardelle, reginelle, mafaldine or even tagliatelle.
Cook your pasta in salted boiling water and once is cooked drain it from the water and put back in the same pot where it was cooking- add some of the warm ragu' into the cooked pasta and stir it well so all the pasta is covered in ragu'.
Serve it and finish your pasta dish with a little grated parmesan or pecorino on top.