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Ragu Napoletano Reimagined: A Fusion of Tradition and Creativity

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This rich, slow-simmered Italian sauce is a fusion of tradition and creativity. Made with ground beef, sweet Italian sausage, link sausage, tomatoes, and a blend of dried herbs, this ragu is perfect for pasta, lasagna, or manicotti. With deep flavors that develop over hours, it’s a hearty and versatile dish worth the time and effort!

Ingredients

Units Scale
  • 2 pounds Italian sweet sausage links
  • 2 pounds ground mild Italian sausage
  • 2 pounds lean ground beef (93/7 or leaner)
  • 5 cloves fresh garlic, finely minced
  • 1 medium Vidalia onion, chopped
  • 3 large cans (28 ounces) of San Marzano whole canned tomatoes (can substitute a different brand)
  • 1 can tomato paste (10 ounces)
  • 1 can tomato sauce (15 ounces)
  • 1 tablespoon Dried Basil
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Parsley
  • 1 tablespoon Dried Thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons fresh Basil, chopped

Instructions

  1.  Finely chop the Vidalia onion and mince the garlic. Pierce each sausage link in several locations using the tip of a knife.
  2. In an 8-quart stock pot, heat a generous drizzle of olive oil over medium-high heat.  Add the finely chopped onion, season with about 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Stir to combine. then sauté until it’s soft and translucent, about 3-5 minutes.  Stir in the minced garlic and cook for another minute, until fragrant.
  3. Add the ground sweet Italian sausage and ground beef to the pot.  Break up the meat with a wooden spoon or spatula, stirring to combine with the onions and garlic.  Pour in 1 cup of water and stir again to distribute the liquid evenly.  Using a potato masher, break the meat into very small pieces for a fine, smooth texture. Sprinkle in about 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper, stirring thoroughly. Bring the mixture to a gentle boil and let the meat cook through, about 8-10 minutes.
  4. While the meat is cooking, prepare the whole canned tomatoes. This step can get messy, so place the tomatoes in a large mixing bowl or a secondary stock pot to avoid splashes. Use your hands to break them into smaller pieces, taking care to keep the juice contained.
  5. Once the meat is fully cooked, carefully add the broken-up tomatoes and their juice to the pot. Stir well to combine, ensuring the tomatoes are evenly distributed.
  6. Reduce the heat to low or medium-low to maintain a gentle simmer.
  7. Stir in the tomato paste until it’s fully incorporated, adding a concentrated depth of flavor. Next, sprinkle in the dried basil, oregano, parsley, thyme, and any additional seasonings. Mix thoroughly to ensure the spices are evenly blended into the sauce.
  8. Pour in the tomato sauce and stir to combine. Once the sauce is evenly mixed, add the pierced sausage links to the pot, nestling them into the sauce.
  9. Continue to simmer 4-6 hours, uncovered, stirring occasionally.  Periodically use a spoon to skim off any excess fat that accumulates on the surface.
  10. Roughly a half-hour before the end of the cooking time, add the fresh basil.  Stir to combine.
  11. Serve with your favorite pasta, ravioli, or as a filling for manicotti or lasagna.

Find it online: https://foodienoise.com/ragu-napoletano/