Description

A traditional Neapolitan dish, Ragù Napoletano is a slow-cooked tomato and beef sauce made with tender braciole, simmered for hours until rich and full-bodied. Served with paccheri pasta, it’s a true taste of Naples—hearty, aromatic, and deeply comforting.

Ingredients

6 slices top sirloin, pounded 1/4 inch thick

4 oz Pecorino Romano, freshly grated

1/4 cup fresh Italian parsley, chopped

6 garlic cloves, minced and divided

1 small carrot, diced

1 onion, finely chopped

1 cup white grape juice (or dry white wine)

2 (28 oz) cans San Marzano tomatoes, pureed

1/4 cup extra-virgin olive oil

1 lb paccheri pasta

Salt, to taste

Freshly ground black pepper, to taste

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Instructions

Prepare the braciole: Mix chopped garlic and parsley in a small bowl. Lay out beef slices, season with salt and pepper, and sprinkle with the garlic mixture and some Pecorino Romano. Roll tightly and secure with toothpicks.
Sear the meat: Heat olive oil in a large pot over medium heat. Add the braciole and sear on all sides until golden brown. Deglaze with white grape juice and let simmer for 3–4 minutes. Remove the braciole and set aside.
Make the sauce: In the same pot, add remaining garlic, diced carrot, and chopped onion. Sauté for 5 minutes until soft and fragrant. Add pureed tomatoes, season with salt and pepper, and return the braciole to the pot.
Simmer: Cover and simmer gently on low heat for about 2 hours, stirring occasionally, until the meat is tender and the sauce is thick and rich.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the paccheri until al dente, then drain well.
Assemble and serve: Toss the paccheri with a generous amount of the sauce and sprinkle with Pecorino Romano and parsley. Serve the sauce-covered pasta as the first course and the braciole as the second course with a drizzle of sauce and olive oil.

Notes

Add a tablespoon of tomato paste for a deeper flavor.

Replace beef with veal or lamb for variation.

To make it spicier, include a pinch of chili flakes.

Use grape juice or white wine to deglaze the pan for added depth.

The sauce tastes even better the next day after resting overnight.

Nutrition

Serving Size: 1 plate (approx. 350 g)
Calories: 590
Sugar: 8 g
Sodium: 620 mg
Fat: 26 g
Saturated Fat: 8 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 95 mg