Neapolitan ragù, known in Italian as or (), is a variety of
ragù associated with the city of
Naples
Naples ( ; ; ) is the Regions of Italy, regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 908,082 within the city's administrative limits as of 2025, while its Metropolitan City of N ...
.
It is made from two main parts: meat, and
tomato sauce
Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment.
Tomatoes have a rich flavor, high water content, s ...
to which a few
seasonings are added. Two distinctive features are the type of meat and how it is used, as well as the amount of tomato in the sauce.
Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the
casserole
A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a categor ...
when cooked and serving it as a second course or with
pasta
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...
. Preferences for ingredients also differ. In Naples, white wine is replaced by
red wine,
butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
by
lard or
olive oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil.
It is commonly used in cooking for frying foods, as a cond ...
, and many
basil leaves are used where Bolognese ragù has no herbs. In the Neapolitan recipe, the content may well be enriched by adding
raisin
A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...
s,
pine nuts, and with different fillings. Like the Bolognese, Neapolitan ragù also has quite a wide range of variants, the best known of which is ('doorman's ragù').
See also
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List of sauces
The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service.
General
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* – Creamy sauce accompanies with seafood
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Bolognese sauce
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Ragù
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References
{{Tomato sauces
Neapolitan cuisine
Italian sauces
Meat-based sauces
Tomato sauces