Neapolitan Ragù

In every home, Sunday has only one smell: that of ragù boiling in the pot. And we at Vestalia respect Neapolitan cuisine by preparing it as it has been passed down for three generations: a few simple ingredients and a long, very long cooking to prepare a sauce worthy of a King (and of grandma).

This is undoubtedly a controversial recipe that we have been faithfully following for three generations. In a pot, brown the oil and onion for a few minutes, then add the meat, the pork thigh and blend with the wine. Then, in order, add the tomato paste, the tomato puree and the previously crushed peeled tomatoes. Little secret: in addition to the salt, also add a little sugar to tone down the acidity of the tomato. Note that, unlike the Genovese, for the preparation of the Ragù the meat remains cooking for the entire time.