Ragu alla Napoletana


After spending nearly a month in the mountains, followed by another couple of busy weeks, not being able to cook anything super fancy or really exercise my culinary skills, I decided that I wanted to try and make something fun, delicious and slow cooked. I was craving a meaty red sauce, so I found a recipe for Ragu alla Napoletana from Italian Slow and Savory, A cookbook by Joyce Goldstein. It turned out freaking fantastic. It was hearty, delicious but also complex and not weighed down. It was also fun to have a aromatic pot of food cooking away on the stove all day, filling the house with a tasty aroma. Once the sauce had cooked way down, I boiled up some gluten free pasta, shredded some parm reg and quick sauteed some veggies with garlic to balance out the meal. While I ate this dinner pre-long run, it will do for any night you need a little warm up or coziness. It was delicious!


Ragu alla Napoletana


⅓ cup olive oil
1 ½ lbs. beef brisket, in one piece
½ lb boneless veal shoulder, in one piece
½ lb. boneless pork shoulder, in one piece
1 yellow onion, chopped
½ cup dry red wine
2 cans (28oz) plum tomatoes with juice, chopped or pulsed
pinch red pepper flakes
stock (chicken or vegetable)


In a large Dutch oven, heat olive oil over high heat. Add the meats and sprinkle with salt. When the meats have given up their juices, after about 15 minutes, add the onion and stir well. Reduce the heat to medium and cook, stirring occasionally, until the meats are browned and the onion is golden, about 10-15 minutes.

Add the wine and cook until it is absorbed into the meats, about 10 minutes. Add the tomatoes and chili pepper flakes and stir well. Cover partially and simmer, stirring often, for 2 1/2 hours. Check from time to time to see if more liquid is needed. At 2 1/2 hours you can remove the meat with a slotted spoon and reserve for another dish, or chop it and return to the sauce. Or continue cooking over low heat until the meat falls apart with a fork, incorporating into the sauce. Salt and pepper to taste.

Based on Italian Slow and Savory, A cookbook by Joyce Goldstein.