Why You’ll Love This Recipe

I love this dish because it’s the perfect example of Neapolitan comfort food—simple ingredients transformed through time and care into something extraordinary. The sauce is thick, rich, and full-bodied, and the beef becomes meltingly tender after hours of simmering. I enjoy serving it over wide paccheri pasta, which captures the sauce beautifully, and then savoring the flavorful meat as a second course. It’s rustic, soulful, and incredibly satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 slices top sirloin, sliced and pounded to 1/4 inch thick
4 ounces Pecorino Romano, freshly grated
1/4 cup fresh Italian parsley, chopped
6 garlic cloves
1 small carrot, diced
1 cup white grape juice
2 28-oz cans Italian San Marzano tomatoes, pureed
Freshly ground black pepper, to taste
Salt, to taste
1/4 cup extra-virgin olive oil
1 pound paccheri pasta

Directions

I begin by finely chopping four cloves of garlic and mixing them with the parsley. I lay out the beef slices on a clean surface and season them lightly with salt and pepper. I spread the garlic and parsley mixture evenly on each slice, then sprinkle each with a bit of Pecorino Romano.

Starting from one end, I roll each beef slice tightly and secure it with toothpicks to form neat little braciole. In a large, heavy-bottomed pan, I heat the olive oil over medium heat and sear the braciole until they’re golden on all sides. Once browned, I pour in the white grape juice and let it simmer for a few minutes to deglaze the pan, absorbing all the flavorful bits.

I remove the braciole and set them aside. In the same pan, I add the remaining garlic, diced carrot, and a finely chopped onion. I sauté everything for about 5 minutes until the vegetables are soft and fragrant. Then, I pour in the pureed tomatoes and season with salt and pepper. I return the braciole to the pan, cover, reduce the heat to low, and let everything simmer gently for about 2 hours, stirring occasionally to prevent sticking.

When the sauce is rich and the meat is tender, I bring a large pot of salted water to a boil and cook the paccheri until al dente. I drain it well and transfer it to a large serving bowl. I spoon some of the ragù over the pasta, tossing it to coat each piece evenly. I serve it immediately, topped with extra Pecorino Romano and a sprinkle of parsley.

The tender braciole are served separately as a second course, often with a bit of sauce and a drizzle of olive oil on top.

Servings and Timing

This recipe serves 6 people and takes about 20 minutes to prepare and 2 hours to cook, for a total of 2 hours and 20 minutes.

Variations

I sometimes add a spoonful of tomato paste for extra richness or a pinch of chili flakes for a gentle heat. For a different flavor, I replace the beef with lamb or veal. I also like using rigatoni or ziti instead of paccheri if that’s what I have on hand. A handful of fresh basil at the end adds a bright, aromatic finish to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce always tastes even better the next day as the flavors meld. To reheat, I warm it gently on the stovetop over low heat, adding a splash of water or broth if needed. It also freezes beautifully—perfect for when I want a quick but comforting meal later on.

FAQs

What is Ragù Napoletano?

Ragù Napoletano is a traditional Neapolitan meat sauce made by slow-cooking rolled beef braciole in a tomato sauce until tender.

What’s the difference between Neapolitan ragù and Bolognese?

Bolognese is a finely minced meat sauce, while Neapolitan ragù is chunkier, made with whole cuts of meat simmered for hours.

Can I make this without beef?

Yes, I can use lamb, veal, or even chicken for a lighter variation.

Can I use another type of pasta?

Yes, rigatoni, penne, or even spaghetti work well with this sauce.

How do I know when the ragù is ready?

It’s ready when the sauce is thick and glossy, and the meat is tender enough to pull apart with a fork.

Can I make the sauce ahead of time?

Absolutely. I often make it the day before—it tastes even better after resting overnight.

What meat works best for braciole?

I prefer sirloin or flank steak, but any thinly sliced, tender cut works well.

Can I cook this in a slow cooker?

Yes, I sear the meat first, then cook everything on low for 6–7 hours.

How do I serve Ragù Napoletano traditionally?

I serve the sauce over pasta as the first course and the meat separately as the second course.

Conclusion

I love making Ragù Napoletano because it’s more than just a sauce—it’s a celebration of slow cooking and rich, layered flavor. The tender beef and velvety tomato sauce create a meal that’s hearty, comforting, and deeply satisfying. Whether I serve it for family or guests, it always feels like a special occasion and a true taste of Naples.