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Neapolitan ragù is the ragù that is prepared for Sunday lunch down in the south Italy, mainly in Naples but also in other southern regions, so I prepare it today that it's Saturday for tomorrow because unfortunately tomorrow morning I have many tasks. On Sunday, as per tradition, my mother in law made  ragù with chopped meat, a substantial difference with the classic Bolognese sauce, where the meat is minced there, she do that every Sunday I prepare it only few times but she teach me the recipe and I share it with you!!!


. There are different ways of preparing the Neapolitan ragù, each family has its own recipe, the basic one is that different types of meat are used, veal, white beef, pork, ribs or and often also the sausage but I don't like so much the one with sausages. 

All these different types of meat are generally used to prepare a single, rich and tasty dish, useful in many reasons and for days. I use to prepare it with only a kind of meat but my mother in law use various kind of meat for the sauce. 

 The Neapolitan ragù is a tomato sauce with chopped meat, cooked over low heat for a slow cooking, of at least 2 hours,  originally even 6 hours, it's really a long preparation but the time it's worth for the taste of this magic sauce. First of all you need a very big and large pot!

And you will prepare the sauce with tomatoes sauce and neat when the  sauce cooks, the meat becomes very tender and delicious to serve as a second course too, or as an appetizer with some vegetables.

To prepare the meat sauce in pieces, I  use boneless meat, in order to have a clean sauce and it's easier to prepare without bones.

Let's see what we need : 
A big pot and a lot of patience first!

![FB_IMG_1663581707694.jpg](https://images.hive.blog/DQmefmSD6tNWRvLr1nWdp1x5ojGgLBbMYcHJZLcLB3LZdwk/FB_IMG_1663581707694.jpg)

Ingredients :

Lean beef (or pork) without bone the tender parts are better200g 

Beef blancmange 200g
 1 l Tomato puree 1 l liquid
1/2 Onion
 1/2 glass Red wine 

Neapolitan ragù preparation it's long, first we prepare the meat, choose your favorite pieces better the tender one , cut the meat  into pieces.


In the pot we firstly put the  chopped onion, in slices, I also add celery and carrot if I have any, but it's not essential. Season over low heat with a little olive oil, almost four spoon. 
Here we add the meat pieces , let's brown it, deglaze with the wine and let it dry completely.

Add the tomato puree, about 1 litre all in the pot, add the same quantity of water, it's useful for  the cooking that must be lond, over low heat from the boil, for at least a couple of hours better also three. 

We salt slightly at the beginning,  with just two spoon of salt because the sauce it's enough salty.
Mix and look often at the pot, in the end the sauce should be dark, homogeneous and creamy, and the very tender meat opens easily when touched with a fork, really super. 
Than you can add it to the pasta, you can choiche the kind of pasta you prefere, in my case I use reginette pasta, a kind of long pasta in slices. 
The result was super!!!😍

![FB_IMG_1663581703045.jpg](https://images.hive.blog/DQmf8CBPUfzTX3nbF66UrCvXkvJi7rtk8DDuZrgFw5Cj4Vf/FB_IMG_1663581703045.jpg)

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![FB_IMG_1663581698403.jpg](https://images.hive.blog/DQmPjPG85UK65P6yvCNYxZEix4iWUExa74P3VhkBrTPWxos/FB_IMG_1663581698403.jpg)

![FB_IMG_1663581705411.jpg](https://images.hive.blog/DQmcN3epGPUUH24xaLcjCcy6zBMRXpvbB2hNxd9Aajo1H1Y/FB_IMG_1663581705411.jpg)



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