Ragù Napoletano

Ragù Napoletano is a slow-cooked Sunday meat sauce simmered for at least 6 hours, fundamentally distinct from Bolognese due to its use of large beef and pork cuts over minced meat. It requires 2kg of San Marzano tomatoes per liter, yielding a richer flavor than the average Italian meat sauce, and it outperforms Pizza Margherita in preparation depth—a 4-hour reduction to 75% of its original volume builds intense umami. Served with ziti or mezzanoni, each portion costs about €8, cheaper than the typical restaurant ragù in Rome. This hearty sauce is a celebration of patience and tradition.