Neapolitan ragù

Neapolitan ragù, known in Italian as ragù napoletano or ragù alla napoletana (Italian: [raˈɡu alla napoleˈtaːna]; Neapolitan: rraù), is a variety of ragù associated with the city of Naples.^[1][2] It is made from two main parts: meat, and tomato sauce to which a few seasonings are added. Two distinctive features are the type of meat and how it is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta. Preferences for ingredients also differ. In Naples, white wine is replaced by red wine, butter by lard or olive oil, and many basil leaves are used where Bolognese ragù has no herbs. In the Neapolitan recipe, the content may well be enriched by adding raisins, pine nuts, and involtini with different fillings. Like the Bolognese, Neapolitan ragù also has quite a wide range of variants, the best known of which is 'o rraù d'ò guardaporta ('doorman's ragù').

Neapolitan ragù

Neapolitan ragù served with paccheri pasta
Alternative names	Ragù napoletano (in Italian) Ragù alla napoletana (in Italian) Rraù (in Neapolitan)
Type	Ragù
Place of origin	Italy
Region or state	Naples, Campania
Main ingredients	Onion, meat, tomato sauce, red wine, basil, lard or olive oil
Media: Neapolitan ragù

See also

Media related to Neapolitan ragù at Wikimedia Commons

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• Food portal

• List of sauces
• Bolognese sauce
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• Ragù di salsiccia