Neapolitan Ragù from Antonino Cannavacciuolo

A recipe with the scent of home, reminiscent of family, warmth and the desire to be together: this is the Neapolitan ragù according to celebrity chef Antonino Cannavacciuolo.

Recipe Ingredients for Four People

Pork ribs: 500 g
White onion: 1
San Marzano tomatoes: 1 kg
Hot pepper: 1
Bay leaf: 1
Red wine: 100 ml
Evo oil: to taste
Salt: to taste
Pepper: to taste

Procedure for Making the Ragù

Clean the pork ribs and cut them bone-wise, sprinkle with salt and pepper and let them marinate for about 10 minutes. Sauté them in a large pot with a drizzle of oil until they get a golden crust, then add the very thinly sliced onion and chili pepper.

Let it wilt, deglaze with red wine and, as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes. Cook the sauce on low heat for at least five hours. Halfway through, add the bay leaf, and when cooked, pull the meat off the bone.

Chef Antonino Cannavacciuolo’s Suggestion

This variation of Neapolitan ragù is a simpler, less rich version of the traditional one and lightens this demanding dish. The ragù can be used as a base for tossing with pasta, such as paccheri and macaroni.

Chef Antonino Cannavacciuolo

Neapolitan Ragù from Antonino Cannavacciuolo

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