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Meat, Italy

Neapolitan ragù with paccheri

Neapolitan ragù is a slow cooked Italian dish made with beef chuck and pork ribs simmered for over three hours in tomato sauce, served with paccheri pasta. It serves 4, takes about 3 hours 20 minutes total, has a medium difficulty level, and costs €3.40 per person. Success depends on a very gentle, long simmer that tenderizes the meat and deepens the sauce.

A Sunday dish, big chunks of beef and pork simmered for hours in tomato sauce, served with paccheri.

Neapolitan ragù with paccheri
Total time
3 h 20
Difficulty
Medium
Cost per person
€3.40
Calories per person
850 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Neapolitan ragù is nothing like a quick bolognese. The beef and pork stay whole through the entire cooking time, and it's the tomato sauce that slowly absorbs their juices. After three hours, the meat falls apart with a fork and the sauce turns deep red, almost brown at the edges.

This is a dish for a slow Sunday, when you have time to let it simmer without rushing. Kids love the paccheri soaked in sauce, while adults enjoy the tender meat served on the side. It also works well for guests, since everything cooks quietly while you do something else.

The ingredients

4 people

Butcher

  • Beef chuck 500 g
  • Pork ribs or shoulder 400 g

Fruits and vegetables

  • Onion 2
  • Garlic 2 cloves
  • Basil 1 bunch

Pantry

  • Tomato pasteoften in the pantry 2 tbsp
  • Peeled tomatoesoften in the pantry 800 g
  • Red wineoften in the pantry 15 cl
  • Paccherioften in the pantry 400 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated Parmesan 50 g

Allergens Gluten, Lactose

The step by step recipe

  1. Brown the whole pieces of meat in a pot with the oil, then set them aside. 12 min

    A good sear means more flavor, don't rush it.

  2. Cook the onion and garlic, add the tomato paste, then deglaze with the red wine. 8 min

    Let the tomato paste brown for a minute.

  3. Add the crushed tomatoes, return the meat to the pot, season with salt and pepper, and cover.

    Keep the heat very low, the ragù should barely simmer.

  4. Let it simmer covered, with the lid slightly ajar. 2 h 30

    Stir from time to time, the sauce can stick to the bottom.

  5. Cook the paccheri, toss them with the sauce, and serve the meat on the side with basil and Parmesan. 14 min

    Paccheri soak up the sauce, don't rinse them.

Our tips to get it right

  • Use a heavy bottomed pot, it spreads heat more evenly and keeps the sauce from sticking during the three hour simmer.
  • If the sauce reduces too fast, add a splash of hot water instead of raising the heat, the simmer needs to stay very gentle.
  • Make the ragù a day ahead if you can, it tastes even better reheated the next day once the flavors have had time to settle.

The variations

  • Swap the pork ribs for fresh Italian sausage for a slightly spicier result.
  • For a vegetarian version, replace the meats with mushrooms and large chunks of eggplant, cutting the simmer time down to one hour.
  • For a quicker kid friendly version, use short pasta like rigatoni instead of paccheri, it cooks just as fast and is easier to eat.

What to serve it with

  • A glass of Italian red wine
  • A simple green salad
  • Crusty bread for dipping

Storage

The ragù keeps for 3 days in the fridge in a sealed container. It freezes well for up to 3 months in a suitable container. Reheat it gently on the stove, adding a little water if the sauce has thickened.

Questions about this dish

Can you make Neapolitan ragù ahead of time?

Yes, it's actually recommended. The ragù gets better after a night in the fridge, as the flavors have time to blend. Just reheat it gently before serving.

Can you use a different cut of beef instead of chuck?

Yes, chuck roast or shank work just as well, as long as it's a cut meant for slow cooking. Avoid already tender cuts, they'd dry out after three hours of simmering.

Why keep the meat in whole pieces while cooking?

Whole pieces release their juices slowly into the sauce without falling apart too early. This keeps the meat moist, and you can then serve it sliced or shredded as you like.

Does Neapolitan ragù freeze well?

Yes, very well, for up to 3 months in an airtight container. You can separate the sauce from the meat before freezing for a more even thaw.

How long does it take to make a Neapolitan ragù with paccheri?

Count 3 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Neapolitan ragù with paccheri?

About 850 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Neapolitan ragù with paccheri cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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