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A rich tomato and meat-based pasta sauce from Southern Italy. If you were to pick a president and el tigre numero uno of the ragù world, it'd be ragù Napoletano, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions. Ragù Napoletano is one of the great dishes of Campania, and perhaps encapsulates the spirit of Italian cooking better than any other.

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Ingredients requirements Ragu Napoletano/ Basic Tomato Sauce:

1. Need 2 lb for mixed meat (pork rump and veal) 1 kilo
2. You need 1/4 cup extra virgin olive oil
3. Get 1 each small onion
4. Prepare 3 each garlic (or more to taste)
5. Give 1 cup white wine
6. Make ready 32 oz tomato puree
7. Need 3 lb for peeled roma tomatoes (in glass jars 3 x 750 gr)
8. Take 3 each of parsley sprigs fresh (option 1)
9. You need 3 each of basil sprigs (option two)
10. Get 1 each of salt to taste

Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown. Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. The Neapolitan type is made from three main parts: a soffritto, meat, and tomato sauce. However, a major difference is how the meat is used, as well as the amount of tomato in the sauce.

Ragu Napoletano/ Basic Tomato Sauce step by step:

1. Ragu Napoletano has many variations, even in the same family. This recipe is the most basic with variations. If you try this, you will taste ragù as eaten in home kitchens in Napoli. I hope you enjoy.
2. In a large heavy pot, add oil, onion, garlic and the mix of meat.
3. Allow to cook on medium high for approximately 10 minutes. Add the wine.
4. Allow wine to evaporate and then remove the garlic. Add the tomato puree and peeled tomatoes. (add parsley sprigs now, option one)
5. Bring to a boil and then turn down and keep a gentle boil for at least two hours. Once the ragù has thickened, add basil (option two) and salt.
6. Remove the meat and any herbs from the sauce. This is served as a second plate. The ragù can be used over pasta as a first, and enough left over for use in other dishes throughout the week.

From: Ciao Italia Pronto by Mary Ann Esposito - A typical Neapolitan ragu is a meat sauce made with beef or pork or a combination of both that is cooked slowly with tomatoes. This was the sauce that simmered for hours on the back burner in a large pot on Sunday morning while the family went to mass. When making this, I ended up with ground chuck instead of the regular boneless. I opted not to remove this from the recipe, nor the Sausage, which I crumbled. Sure you can open up a jar of Ragú or get a little fancy with some Newman's Own.

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