How to Make Italian Sunday Meat Sauce: Ragù alla Napoletana

beef chuck

🥗Healthier: lean ground beef

💰Cheaper: pork shoulder

Ground beef is lower in fat, while pork shoulder is often more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: vinegar

Grape juice maintains sweetness without alcohol, vinegar adds acidity.

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground pork

Chicken sausage is lower in fat, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is a cost-effective cheese alternative.

Heat a 12-inch cast iron skillet until hot and add 1 tablespoon of lard.

Slowly add in the meats starting with the pork ribs, allowing the pan to retain heat for a good sear.

Create small piles of meat in the pan instead of removing them to sear the other meats.

Add chopped onions after the meat has seared to avoid burning them.

Once the onions soften, pour in 1/2 cup of red wine to deglaze the pan, scraping up any bits stuck to the bottom.

After the wine has mostly evaporated, add tomato paste and stir to sear it slightly with the meat.

Add jars of tomato puree to the pan, noting that this sauce is already thick.

Add about 1/2 liter of water to the empty jars to clean them out and then pour that into the sauce.

Season the sauce with salt and pepper, then cut the sausages in half and add them in without any garlic, basil, or oregano.

Lower the heat and let the sauce bubble for 4 hours, covering it 3/4 of the way.

After 3 hours, check the sauce and note the oil on top and dark red color; this is a good sign.

If desired, add meatballs at this point and cover to cook for another hour.

After 4 hours, check the sauce again for the distinctive color and texture, noting the fat on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens