"O Rrau" Neapolitan Ragout
Delicious Neapolitan ragout made according to a traditional recipe from Campania, with fine pieces of beef and pork, juicy plum tomatoes, sweet onions and extra virgin olive oil. Perfect for adding the intense, authentic taste of southern Italy to your favourite dishes. Free from preservatives and colourings.
Tomato pulp, extra virgin olive oil (13%), cherry tomatoes (11%), beef (10%), pork (7%), pork sausage preparation (6%) (pork, water, salt, pepper, natural flavouring, spices), red wine (contains SULPHITES), onion, salt, basil, pepper, nutmeg.
Neapolitan ragout is a historical dish said to have been created several centuries ago by French cooks in the service of the Bourbons. The original recipe was inspired by the ragout of French cuisine, a delicious sauce based on meat and vegetables.
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History and origins of Neapolitan ragù: a journey to the heart of Neapolitan cuisine
Neapolitan ragù is one of the most characteristic dishes of Neapolitan cuisine. Its recipe has been handed down from generation to generation, and each family has its own secret for making the perfect ragù. The history of Neapolitan ragù dates back to the 18th century, when the Neapolitan nobility began to cook meat stews with tomatoes and vegetables. Over time, the recipe evolved and was enriched with new ingredients such as bacon and red wine. Today, Neapolitan ragù is a dish loved and appreciated all over the world for its intense flavour and versatility. If you are looking for an authentic recipe, you must try the handmade Neapolitan ragù, prepared according to the traditions of Neapolitan cuisine.
Neapolitan ragù vs. Bolognese ragù: differences and similarities
Neapolitan ragù and Bolognese ragù are perhaps the two most famous and popular sauces in Italian cuisine, but what are the differences and similarities between these two dishes? Let's start with Neapolitan ragù: unlike Bolognese ragù, which uses only minced beef, Neapolitan ragù uses both beef and pork. There are also some differences in preparation: while Bolognese ragù is cooked over a low heat for about 2 hours, Neapolitan ragù requires even longer cooking, up to 5-6 hours. As for similarities, both sauces use tomatoes, onions, carrots and celery and are perfect for seasoning fresh pasta. In the end, Neapolitan ragù and Bolognese ragù are two different but equally delicious dishes, and the choice between one or the other depends mainly on personal taste.