Neapolitan ragù

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

Neapolitan ragù, known in Italian as ragù alla napoletana (Italian: [raˈɡu alla napoleˈtaːna]) or ragù napoletano, is one of the two best known varieties of ragù. It is a speciality of Naples, as its name indicates.^[1]^[2] The other variety originated in Bologna and is known in Italian as ragù alla bolognese or ragù bolognese. The Neapolitan type is made from two main parts: meat, and tomato sauce to which a few seasonings are added.^[3] 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').

References

^ 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.
^ "Why you won't find spaghetti bolognese in Italy". The Local. September 14, 2016. Archived from the original on September 15, 2016. Retrieved January 26, 2019.

[1] 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.

[2] "Ragù Napoletano 'o 'Rraù di Antonio Sorrentino". italiasquisita.net. Archived from the original on 2019-10-26. Retrieved 2020-04-19.

[3] "Why you won't find spaghetti bolognese in Italy". The Local. September 14, 2016. Archived from the original on September 15, 2016. Retrieved January 26, 2019.

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v t e Tomato sauces
Varieties	Amatriciana Arrabbiata Checca Cincinnati chili Fra diavolo Khrenovina Marinara Neapolitan Pisto Puttanesca Ragù Bolognese Neapolitan alla salsiccia Romesco Spatini Sofrito Saltsa kima Tomate frito Tomato Vierge Vodka/Parma Rosa
Manufacturers and brands	Barilla Group Bertolli De Cecco Del Monte Foods Emeril's Heinz Hunt's Mezzetta Newman's Own Prego Ragú Saclà Italia

See also

References