Neapolitan ragù is more than a sauce—it’s a Sunday ritual.
Traditionally started early in the morning, it “pappulia” (gently burbles) for hours until the tomato turns dark, glossy, and intensely savory.
The magic comes from time: tough, connective-tissue-rich cuts slowly soften, releasing collagen that makes the sauce silky and full-bodied.
In true Neapolitan style, the pasta gets the ragù… and the meats become the second course.
DOWNLOAD PDF WITH RECIPE OF SUNDAY SAUCE HERE:
Cooking Times + Servings
Prep time: 30 minutes
Cook time: 8–9 hours (low simmer)
Total time: about 9 hours
Servings: 8
Ingredients
Sauce Base
4 cups thick tomato passata (tomato purée)
1 1/2 cups tomato paste (double concentrate)
1 large yellow onion, finely chopped
3 tbsp lard (traditional) or 1/3 cup extra-virgin olive oil
2/3 cup full-bodied red wine
6–8 fresh basil leaves
Salt & black pepper, to taste
Hot water, as needed (to loosen during cooking)
Meats (mix-and-match, but this combo shines)
1 1/2 lb beef chuck roast (or beef shank), cut into large pieces
14 oz pork ribs (preferably meaty)
2 Neapolitan-style sausages, left whole (optional but recommended)
2 beef or veal braciole, tied with kitchen twine (optional but very traditional)
Optional Braciole Filling
2 tbsp chopped parsley
1 garlic clove, minced
3 tbsp grated Pecorino Romano
2 tbsp pine nuts (optional)
Note: The meats are interchangeable, but the best ragù comes from a mix of beef + pork ribs + braciole/sausage, which builds depth and gives the sauce its famous body.
Step-by-Step Instructions
1) Sweet Onion Base (Soffritto Dolce)
In a large heavy-bottomed pot or Dutch oven, heat the lard (or olive oil) over low heat. Add the onion and cook slowly, stirring often, until soft, sweet, and translucent—about 12–15 minutes. Don’t let it brown.
2) Brown the Meats Well
Increase heat to medium-high. Brown the meats in sequence (beef, ribs, sausages, braciole), turning to color all sides deeply. If the pot becomes overly greasy, carefully spoon off a little excess fat—leave some for flavor.
3) Deglaze with Red Wine
Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer 2–3 minutes until the alcohol smell fades.
4) The “Double Tomato” Method
Stir in the tomato paste first (you can loosen it with a splash of hot water to help it blend). Cook it into the meat and onions for 2 minutes, stirring.
Add the passata, basil, and a good pinch of salt and pepper.
5) Slow Simmer (“Pappuliare”) — 8 to 9 Hours
Bring the pot just to a gentle simmer, then reduce heat to the lowest possible. Cover partially and let it cook 8–9 hours, stirring every 20–30 minutes with a wooden spoon to prevent sticking.
If it thickens too much, add a splash of hot water (a little at a time).
What you’re aiming for: tiny bubbles that barely break the surface—never a hard boil. By the end, the sauce should be dark, thick, glossy, and the meats fork-tender.
Serving Suggestions
As a First Course (Primo)
Toss with:
broken ziti, paccheri, or mezzani
Add a splash of pasta water and toss until the pasta is fully coated. Finish with Pecorino Romano (or a little grated aged cheese).
As a Second Course (Secondo)
Serve the meats on a platter with a spoonful of sauce and a simple side like:
sautéed broccoli rabe (friarielli-style), or
roasted potatoes
Tips, Tricks, and Common Mistakes
No rushing: shortening the cook time means losing the ragù’s signature texture and depth.
Choose connective cuts: chuck, shank, ribs—this is what gives the sauce richness.
Browning matters: deep sear = deeper flavor.
Tomato paste is key: it builds the dark color and intense taste.
Stir often: the bottom can caramelize—great if it doesn’t burn.
Even better tomorrow: make it Saturday for Sunday if you can.
Storage + Reuse
Fridge: 3–4 days in an airtight container
Freezer: up to 3 months (portion it out)
Perfect for gnocchi, lasagna, baked pasta, cannelloni, or any dish that needs a rich red sauce.
Nutritional Facts (Estimated, per serving)
(Estimate includes sauce + a portion of mixed meats; pasta not included.)
Calories: ~520
Protein: ~38 g
Fat: ~28 g
Carbohydrates: ~28 g
Fiber: ~5 g
Sugar: ~12 g
Sodium: varies by sausage and salt used
Neapolitan Sunday Sauce (Slow-Simmered Ragù)
Notes
Ingredients
Sauce Base
- 4 cups thick tomato passata (tomato purée)
- 1 1/2 cups tomato paste (double concentrate)
- 1 large yellow onion, finely chopped
- 3 tbsp lard (traditional) or 1/3 cup extra-virgin olive oil
- 2/3 cup full-bodied red wine
- 6–8 fresh basil leaves
- Salt & black pepper, to taste
- Hot water, as needed (to loosen during cooking)
Meats (mix-and-match, but this combo shines)
- 1 1/2 lb beef chuck roast (or beef shank), cut into large pieces
- 14 oz pork ribs (preferably meaty)
- 2 Neapolitan-style sausages, left whole (optional but recommended)
- 2 beef or veal braciole, tied with kitchen twine (optional but very traditional)
Optional Braciole Filling
- 2 tbsp chopped parsley
- 1 garlic clove, minced
- 3 tbsp grated Pecorino Romano
- 2 tbsp pine nuts (optional)
Step-by-Step Instructions
1) Sweet Onion Base (Soffritto Dolce)
In a large heavy-bottomed pot or Dutch oven, heat the lard (or olive oil) over low heat. Add the onion and cook slowly, stirring often, until soft, sweet, and translucent—about 12–15 minutes. Don’t let it brown.2) Brown the Meats Well
Increase heat to medium-high. Brown the meats in sequence (beef, ribs, sausages, braciole), turning to color all sides deeply. If the pot becomes overly greasy, carefully spoon off a little excess fat—leave some for flavor.3) Deglaze with Red Wine
Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer 2–3 minutes until the alcohol smell fades.4) The “Double Tomato” Method
Stir in the tomato paste first (you can loosen it with a splash of hot water to help it blend). Cook it into the meat and onions for 2 minutes, stirring.Add the passata, basil, and a good pinch of salt and pepper.
5) Slow Simmer (“Pappuliare”) — 8 to 9 Hours
Bring the pot just to a gentle simmer, then reduce heat to the lowest possible. Cover partially and let it cook 8–9 hours, stirring every 20–30 minutes with a wooden spoon to prevent sticking.If it thickens too much, add a splash of hot water (a little at a time). What you’re aiming for: tiny bubbles that barely break the surface—never a hard boil. By the end, the sauce should be dark, thick, glossy, and the meats fork-tender.
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