Ragù Napoletana
Ragù Napoletana



  • 5 tbsp olive oil
  • 1 chopped onion
  • 500g beef topside, chopped into chunks
  • 500g pork ribs
  • 200g pork sausages
  • 2 tbsp tomato puree, mixed with 100ml red wine
  • 3 x 400g tins of chopped tomatoes
  • Handful of basil
  • Crusty bread or polenta, to serve
  • Cook the onion in the oil for about 5 mins, then add the meats to the pan and fry until everything is browned all over. Stir in the tomato puree and wine mixture, and reduce by half, then add the tomatoes and basil. Season well.
  • Bring to a simmer and cook for 2 hours, or until very thick and silky. Stir from time to time, and add a little wine or water if necessary. Remove from the heat and serve with polenta, bread or pasta - delicious!
3 hrs
4 serving

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