Campania and the city of Naples, in particular, is an area of Italy where many of the country’s beloved dishes and specialities come from. Among these, there is a hearty, tasty, and unforgettable pasta dish that any seasoned foodie who books a villa in Campania should make a point to seek out and try during their culinary adventures while on holiday in the area. This the regional ragù of Naples, the Neapolitan ragù or ragù alla napoletana/ragù napoletano.
Along with the variety from Bologna, this is one of the two most famous ragù meat sauces in Italy and for good reason... Made of meat and tomato sauce and seasoned to perfection, this wholesome and comforting dish is just what pasta-lovers on vacation in Italy are looking for!
Rather than the finely chopped meat that characterises the Bolognese variety, the Neapolitan ragù is made using whole meat that is then served as part of the meal with the pasta course or as the second course. Red wine, lard or olive oil, and basil leaves are a staple of the dish in order to give it its rich flavour, while extras that may be added depending on the area, chef, or family traditions include raisins, pine nuts, and other ingredients. The milk and cream that can be found in other regional varities are absent and, instead, there is a greater amount of tomatoes used.
However, in addition to the ingredients used, the Neapolitan ragù is marked by how it is cooked – low and slow to really enhance the flavours. Originally, it was a dish served only on Sundays or during holidays with preparations beginning early in the morning or even the day before, allowing the sauce to slowly cook over a minimum of six hours.
Tricky enough to make at home as it requires so much time and attention, it is a great idea to get the real deal prepared by a seasoned local who has had the time and effort to put into it while you enjoy a stay in one of our amazing holiday rentals in Campania!