Ragù Napoletano: A Traditional Italian Sunday

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This ragù is what most people think of when they think of Italian Sunday Sauce. However, this is specific type of ragù that is made in and around the Naples area. Traditionally it has several types of meat that include pork ribs/neckbones, sausage, braciole, meatballs, and cotica (pork rind roll). These meats are gently simmered for 3-5 hours until they are fork tender, giving the sauce that distinct deep reddish orange color and rich flavor.
I make my ragù with pork, braciole, and meatballs. This sauce is a labor of love and well worth the effort.

Francesconi DOP San Marzano Tomatoes courtesy of Teitel Brothers Wholesale Grocery Inc.

Ragù Napoletano

Course Main Course
Cuisine Italian


  • 1 1/2 lb Pork ribs or Neckbones
  • 1 1/2 lb Sweet Italian Sausage
  • 1 Beef Braciole **See Below for link to recipe
  • Meatballs **See Below for link to recipe
  • 5 28oz cans of Whole Peeled San Marzano Tomatoes, pureed
  • 1 Onion, diced
  • Fresh Basil
  • Salt & Pepper to taste
  • Olive oil for the pan
  • 1/3 cup Red wine of choice **optional**


  • Add olive oil to a large pot, sear all the meat in stages and remove from the pan.
  • To the same pot, add onion and sautè until translucent.
  • Add pureed tomatoes, season with salt, pepper and basil. Stir to combine and add meat back in. Cover and bring it up to a boil, then lower the flame to low medium, vent the cover and cook for 3-5 hours, stirring occasionally.
Keyword ragù, ragù napoletano, sunday dinner, sunday sauce
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