Name: Ragù napoletano
Prep time: 15 min
Cook time: 330 min
Total time: 345 min
Yield: 4 portions (Sauce with meat; pasta separate.)
Cuisine: Italian
Ingredients: 500 g Pork ribs (bone-in, separated between the bones); 150 g White onion (peeled, thinly sliced); 1,000 g Peeled tomatoes (San Marzano, with their juice); 2 g Fresh chili (finely chopped); 0.2 g Bay leaf (about 1 leaf); 100 ml Dry red wine; 30 ml Extra virgin olive oil; 6 g Fine salt; 0.5 g Black pepper (freshly ground); 500 ml Water (keep hot; add only as needed to prevent drying)

Keep the heat low enough for occasional small bubbles. The sauce needs time, regular checks and a little hot water whenever reduction threatens to dry the pot.

Make ahead The long simmer suits a day when you can remain nearby and check the pot regularly. If cooking ahead, cool promptly in shallow containers and refrigerate.

By Italia Magnifica · Updated October 2026

Prep: 15 min
Cook: 5 hr 30 min
Yield: 4 portions (Sauce with meat; pasta separate.)
Difficulty: Easy

Ragù napoletano

Prep 15 min · Cook 5 hr 30 min · Yield 4 portions (Sauce with meat; pasta separate.) · Difficulty Easy

Ingredients

Skip to the method

4 portions (Sauce with meat; pasta separate.)

Ragù

500 g1 lb
Pork ribsbone-in, separated between the bonesbone-in, separated between the bones
150 g5½ oz
White onionpeeled, thinly slicedpeeled, thinly sliced
1,000 g2¼ lb
Peeled tomatoesSan Marzano, with their juiceSan Marzano, with their juice
2 g2 g
Fresh chilifinely choppedfinely chopped
0.2 g0.2 g
Bay leafabout 1 leafabout 1 leaf
100 ml½ cup
Dry red wine
30 ml2 tbsp
Extra virgin olive oil
6 g1 tsp
Fine salt
0.5 g¼ tsp
Black pepperfreshly groundfreshly ground

Cooking reserve

500 ml2 cups
Waterkeep hot; add only as needed to prevent dryingkeep hot; add only as needed to prevent drying

Equipment

Heavy 24 cm pot, at least 4 liters
Lid
Wooden spoon
Tongs
Small saucepan for hot reserve water

Method

Separate the ribs between the bones and pat dry; do not wash raw meat. Season with the salt and pepper and leave for about 10 minutes while slicing the onion.Separate the ribs between the bones and pat dry; do not wash raw meat. Season with the salt and pepper and leave for about 10 minutes while slicing the onion.
Heat the oil in a heavy pot about 24 cm wide and at least 4 liters in capacity. Brown the ribs on all sides over medium heat, allowing about 15 minutes. Add the onion and chili and soften for about 5 minutes without burning.Heat the oil in a heavy pot about 9½ in wide and at least 17 cups in capacity. Brown the ribs on all sides over medium heat, allowing about 15 minutes. Add the onion and chili and soften for about 5 minutes without burning.
Pour in the red wine and let it reduce for about 5 minutes, scraping the base. Add the tomatoes and their juice, crushing them with a spoon. Bring to a very gentle simmer.Pour in the red wine and let it reduce for about 5 minutes, scraping the base. Add the tomatoes and their juice, crushing them with a spoon. Bring to a very gentle simmer.
Cook over the lowest steady heat for at least 5 hours, with the lid slightly ajar. Stir and check the base regularly, adding a little hot reserve water whenever the sauce threatens to catch. Add the bay leaf halfway through. The finished sauce should be thick and glossy, with meat that releases easily from the bones.Cook over the lowest steady heat for at least 5 hours, with the lid slightly ajar. Stir and check the base regularly, adding a little hot reserve water whenever the sauce threatens to catch. Add the bay leaf halfway through. The finished sauce should be thick and glossy, with meat that releases easily from the bones.
Lift out the ribs, remove every bone and return the meat to the sauce. Remove the bay leaf, stir and heat through for about 5 minutes. Serve in portions of sauce with meat.Lift out the ribs, remove every bone and return the meat to the sauce. Remove the bay leaf, stir and heat through for about 5 minutes. Serve in portions of sauce with meat.