Neapolitan-Style Italian Meat Sauce Recipe

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!
4.75 from 4 votes
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Course: Sauce
Cuisine: Italian
Keyword: braciole, naples, ragu
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories: 535kcal
Author: Nonna Box



  • 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.


Calories: 535kcal | Carbohydrates: 60g | Protein: 18g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 335mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1985IU | Vitamin C: 4.9mg | Calcium: 233mg | Iron: 1.6mg
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