Slow-Simmered Ragù Napoletano🍖 Main
A deeply savory Southern Italian meat gravy featuring pork spare ribs, beef chuck roast, and Italian sausage, gently braised in tomato base until remarkably robust and delicious.
By Priya Patel, Recipe Curator
Shared by the Home Cook Assistant community · Reviewed for clarity
There is a quiet confidence to a dish like slow-simmered ragù napoletano that comes from knowing every element has a purpose. This is not just another variation on a familiar idea. It is a well balanced plate where 2 tbsp extra-virgin olive oil, 1 lb pork spare ribs, separated into individual ribs come together in a way that feels both comforting and intentional, the kind of meal that makes a regular weeknight feel a little more cared for. Whether you are cooking for family, hosting friends, or simply treating yourself to something made with attention, this recipe rewards you with layers of flavor that belie how approachable it really is.
You will want to pay attention to two small details that make a big difference here. First, Let your oven fully preheat and position the rack in the center. An accurate temperature matters more than the timer, so trust visual cues like bubbling edges and golden tops over the clock alone. Second, Keep your simmer truly gentle, with only occasional bubbles breaking the surface. A hard boil will toughen proteins and cloud your broth, while a lazy simmer keeps everything tender and clear. These are not fussy chef tricks. They are the practical habits that separate a good version of this dish from a great one, and once you do them a few times they become second nature.
Pair it with a simple side that soaks up the extra sauce. Crusty bread, fluffy rice, or buttered noodles all work, and a crisp green salad on the side keeps the plate balanced without adding work. If this is your first time with slow-simmered ragù napoletano, a deeply savory southern italian meat gravy featuring pork spare ribs, beef chuck roast, and italian sausage, gently bra that the process is forgiving and the results are consistently satisfying. It is the kind of recipe that earns a permanent spot in your rotation, not because it is complicated, but because it is reliably delicious and adaptable to what you have on hand.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb pork spare ribs, separated into individual ribs
- 1 lb beef chuck, cut into 2-inch chunks
- kosher salt
- 1 lb sweet Italian sausage
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1 cup dry red wine
- 1 28 oz can whole peeled tomatoes, crushed by hand
- 1 cup water
- 2 sprigs fresh basil
- 1 lb dried pasta, such as rigatoni or ziti
- freshly grated Parmigiano-Reggiano cheese
Nutrition (Per 6 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Season pork ribs and beef chuck generously with salt. Working in batches if necessary, add meat to pot and cook, turning occasionally, until well browned on all sides, about 10 minutes per batch. Transfer browned meat to a plate.
- Add sausages to pot and cook, turning occasionally, until browned all over, about 8 minutes. Transfer to plate with other meat.
- Add onion to pot and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add tomato paste and cook, stirring constantly, until it darkens slightly, about 2 minutes.
- Add red wine and bring to a simmer, scraping up any browned bits from bottom of pot. Cook until wine is reduced by half, about 3 minutes.
- Add crushed tomatoes and water. Return browned meats to pot along with any accumulated juices. Add basil sprigs and bring to a simmer.
- Reduce heat to low, cover partially, and simmer gently, stirring occasionally, until meat is very tender and sauce is thick and rich, about 3 hours. Check occasionally and add more water if sauce becomes too thick.
- Remove meat from sauce and set aside. Discard basil sprigs. Season sauce with salt to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta cooking water.
- Add pasta to sauce and toss to coat, adding reserved pasta water as needed to achieve desired consistency.
- Serve pasta with grated Parmigiano-Reggiano. Serve the meat alongside or reserve for another use.
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