Neapolitan ragù
 | This article needs additional citations for verification. (September 2018) |
 Neapolitan ragù served with paccheri pasta | |
| Alternative names | Ragù napoletano (in Italian), ragù alla napoletana (in Italian) |
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| Type | Ragù |
| Place of origin | Italy |
| Region or state | Naples, Campania |
| Main ingredients | Onion, meat, tomato sauce, red wine, basil, lard or olive oil |
Neapolitan ragù, known in Italian as ragù napoletano or ragù alla napoletana (Italian: [raˈɡu alla napoleˈtaːna]), is a meat-based sauce 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").
See also
[edit]
Media related to Neapolitan ragù at Wikimedia Commons
References
[edit]- ^ May, T. (2005). Italian Cuisine: The New Essential Reference to the Riches of the Italian Table. St. Martin"s Press. p. 32. ISBN 978-0-312-30280-1. Retrieved September 30, 2018.
- ^ "Ragù Napoletano "o "Rraù di Antonio Sorrentino". italiasquisita.net. Archived from the original on 2019-10-26. Retrieved 2020-04-19.
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