# Ragù alla Napoletana (Traditional Italian Sunday Meat Sauce)

A traditional slow-cooked Italian Sunday meat sauce known as Ragù alla Napoletana, featuring large cuts of beef chuck, short ribs, and pork.

- Total time: 240 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1.5 lbs Beef Chuck Roast, cut into fist size chunks
- 1.5 lbs Beef Short Ribs
- 4 Pork Ribs
- 3 Sweet Italian Sausages, cut in half
- 3 jars (24 oz each) Tomato Passata
- 2 tbsp Tomato Paste
- 1 Yellow Onion, chopped
- 0.5 cup Dry Red Wine
- 1 tbsp Lard (Strutto)
- to taste Salt
- to taste Black Pepper
- Water, for rinsing the jars

## Instructions

1. Start by browning the meat in a little lard to give it some color.
2. Add some pork.
3. Add some chopped onions and mix it all up.
4. Once the onions soften up, add in some wine.
5. Let the wine cook out.
6. Add in some tomato paste.
7. Add tomato passata.
8. Add water, salt, and pepper.
9. Throw in the sausage.
10. Mix this up.
11. Once you hear the sound (of simmering), turn down the heat and cook it on low for four hours.

## Equipment

- large pot

## Tips

- You are looking for a deep, dark mahogany color and a thin layer of flavorful oil resting on the top.
- Stir a few times to make sure nothing sticks.

## Source

- Original video: https://www.tiktok.com/t/ZThMVoE4j/
- Recipe page: https://www.cliprecipe.com/recipe/fb098b5b-4bcf-4ec0-882e-53158855ca76
- Extracted: 2026-01-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt