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Ragù Napoletano - Neapolitan-Style Italian Meat Sauce with Paccheri Pasta Recipe
Although this recipe takes some time to prepare, the result is a filling two-course meal. Ragù Napoletano involves cooking meat in a gravy-like sauce, then serving the sauce over pasta as a first course. The meat, or braciole, is then served as the second course. Thrown in a leafy salad and you have a full three-course dinner!
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6
Calories: 535 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 6 6 slices top sirloin sliced and pounded to 1/4 inch thick
- 6 6 slices pancetta very thinly sliced
- 4 4 ounces pecorino romano freshly grated
- 1/4 1/4 cup fresh Italian parsley chopped
- 6 6 garlic cloves
- 1 1 small carrot diced
- 1 1 cup dry white wine
- 2 2 28-oz cans Italian San Marzano tomatoes pureed
- freshly ground black pepper to taste
- salt to taste
- 1/4 1/4 cup extra-virgin olive oil
- 1 1 pound paccheri pasta
Instructions
- Finely chop 4 cloves of garlic and mix with the parsley.
- Spread the beef slices on a clean working surface and lightly sprinkle salt and pepper on each slice.
- Spread the garlic and parsley mixture evenly on each slice and top with a slice of pancetta.
- Carefully roll each slice from the bottom to the top and secure with toothpicks.
- In a large pan, heat the olive oil over medium heat. Add the braciole and sear until each side is lightly brown.
- Add the wine and cook for a few minutes.
- Remove the braciole to a plate. Add the onions, the carrot, and the rest of the garlic to the pan and sauté until soft, about 5 minutes.
- Add the tomatoes and salt and pepper to taste. Return the braciole to the pan, cover, turn to a very low heat, and slow-cook for about 2 hours, stirring frequently.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain well, and transfer to a serving bowl. Spoon some sauce carefully over the pasta to coat.
- Serve immediately, adding a sprinkle of pecorino and some chopped parsley.
- Serve the braciole on a separate platter as a second course.
Cup of Yum
Nutrition Information
Calories
535kcal
(27%)
Carbohydrates
60g
(20%)
Protein
18g
(36%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
29mg
(10%)
Sodium
335mg
(14%)
Potassium
299mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1985IU
(40%)
Vitamin C
4.9mg
(5%)
Calcium
233mg
(23%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 335mg | 14% |
| Potassium | 299mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1985IU | 40% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 233mg | 23% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.