🇮🇹 Italy · Food
Schiaffoni al Ragù Napoletano (Large Pasta with Neapolitan Ragu)
By eatmundo · July 7, 2026
🇮🇹 ITRagù Napoletano is a Sunday masterpiece, a slow-cooked meat sauce from Naples that's incredibly rich and deeply flavorful. Large, wide pasta like 'schiaffoni' (meaning 'slaps') are the perfect vehicle to capture every drop of this succulent ragu, traditionally served as a two-course meal: pasta first, then the tender meats.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 4 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the 500g mixed beef cuts and 300g mixed pork cuts until deeply browned on all sides, about 5-7 minutes per batch. This browning is essential for depth of flavor. Remove the browned meats and set aside.
- 2
Reduce the heat to medium. Add 1 chopped large onion, 1 chopped medium carrot, and 1 chopped celery stalk to the pot. Sauté until softened and lightly golden, about 8-10 minutes. This forms the 'soffritto', the aromatic base of your ragù.
- 3
Add 2 minced garlic cloves and 2 tablespoons of double concentrated tomato paste to the soffritto. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This step deepens the tomato flavor, don't rush it!
- 4
Deglaze the pot with 200ml of dry red wine, scraping up any browned bits from the bottom. Let the wine simmer until it has mostly evaporated, about 5 minutes, leaving behind its concentrated flavor.
- 5
Return the browned meats to the pot. Pour in the 800g (28oz) can of crushed tomatoes. Season generously with salt and black pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to very low, cover, and cook for at least 3.5 to 4 hours.
- 6
Stir the ragù occasionally throughout the cooking process, ensuring it doesn't stick to the bottom. The sauce should barely bubble, gently 'pippiare' as Neapolitans say. The meats should become incredibly tender and start to fall apart, and the sauce will thicken and deepen in color.
- 7
Once the ragù is cooked, carefully remove the large pieces of meat. You can serve them as a separate second course, or shred some back into the sauce for extra richness. Taste the sauce and adjust seasoning as needed.
- 8
Bring a large pot of salted water to a rolling boil. Add 500g of schiaffoni pasta and cook according to package directions until al dente. Drain the pasta, reserving a little pasta water.
- 9
Toss the cooked schiaffoni directly with a generous amount of the ragù in a large bowl. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve immediately, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Frequently Asked Questions
Which cuts of beef and pork are best for an authentic Neapolitan Ragù?+
For the beef, choose tough, flavorful cuts like chuck roast or short ribs. For the pork, a piece of pork shoulder or spare ribs will provide ideal richness and tenderize beautifully.
What is the ideal simmering time for the Neapolitan Ragù to develop its characteristic rich flavor and tender meat?+
This ragù requires a minimum of 3-4 hours of slow simmering, and often up to 5-6 hours, over very low heat to achieve its traditional deep flavor and ensure the meat is fall-apart tender.
If schiaffoni pasta is unavailable, what are the best alternative pasta shapes for this dish?+
Excellent substitutes include other large, thick tube-shaped pastas like paccheri or rigatoni, as their ample surface area and hollow interiors are perfect for capturing the rich ragù.
What is a crucial step to avoid skipping for maximizing the flavor depth of this Neapolitan Ragù?+
Do not rush the browning of the meat or the sautéing of the soffritto (onion, carrot, celery) and tomato paste. These foundational steps are essential for developing the complex, savory base of the ragù.
🇮🇹 ITMundo Match
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