Authentic Neapolitan meat ragù

By the GetYourMacros team · 31 August 2026

A slow-simmered Neapolitan classic using whole cuts of lean meat for a deep, concentrated flavor.

• Time 75 min
• Course First course
• Diet Omnivore
• Cuisine Italian

Ingredients (1 serving)

• 100 g Lean beef
• 80 g Pork loin
• 250 g Tomato passata
• 60 g Onion
• 5 ml Extra virgin olive oil
• Tomato paste to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Slice the onion very thinly and set aside.
2. Cut the lean beef and pork loin into large, bite-sized chunks.
3. Heat olive oil in a heavy-bottomed pot and sear the meat chunks until browned on all sides.
4. Add the onions and cook on low heat until they become translucent and soft.
5. Stir in the tomato paste and let it toast for a minute.
6. Add the tomato passata and lower the heat to the absolute minimum.
7. Cover and let the sauce 'pippiare' (simmer gently) for at least 60 minutes until the meat is tender.
8. Remove the meat to serve as a second course or shred it into the sauce to dress pasta.

Tips

• The secret is the very slow cooking; use a heat diffuser if you have one.
• Traditionally, this sauce is used to dress ziti or rigatoni.

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