The Neapolitans say that, according to tradition, at some point it must “addà pippià” – a local way of saying that it must simmer slowly, very slowly.
To prepare the authentic sauce for the traditional neapolitan ragù recipe, it takes tomato sauce and meat, passion, skill and at least 6 hours of cooking; or so that is what the official “rules” of the tradition dictate.
- 2 pieces of beef
- 10.58 oz tomato concentrate
- 3.3 lb tomatoes
- 2 onions
- 10.14 fl oz red wine
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
- If possible, use a terra cotta casserole: Add the olive oil to the casserole and bring to high heat. Lightly fry the finely chopped onion.
- Cooking the meat: Add the two pieces of meat and brown them very slowly, turning them often and seasoning them with salt and pepper for an authentic neapolitan ragù recipe.
- Add the wine first…: After an hour, the meat will have become uniform in color. Soak with wine and raise the heat.
- …then the tomato: When the wine has evaporated, add the tomato paste, cooking it until it becomes darker and shiny. Now you can add the peeled tomatoes, after running them through a vegetable mill, and continue cooking over low heat. Your traditional neapolitan ragù sauce is almost ready!
- Wait 6 hours (or even longer): Tradition is clear. During this time, the sauce must be carefully watched while it simmers, or “pippea” in Neapolitan dialect.
The result will be a thick, dark and shiny sauce that can be used to season pasta like ziti or lasagna, while the meat will serve as a main course.