When it comes to ragù, the Neapolitans are just as proud of their version as the Bolognese. Neapolitan ragù differs – instead of ground meat, it contains larger, more substantial pieces.
Chef Antonino Cannavacciuolo, whose restaurant Villa Crespi in Piedmont holds two Michelin stars, is known for cuisine that fuses the traditions of his native south with his adopted north. "I want to tell you about those Sunday mornings when I would wake up with the aroma of Mom's ragù. An aroma I'll never forget! Today I want to share this wonderful memory with you", explains the Campania-born chef. "There are many versions of Neapolitan ragù, some prepare it with pork rind, some with beef, others with pork chops. My favorite version is with pork ribs".
The chef's recipe is well-rooted in Campania tradition, though he has adjusted it over the years. "This version of Neapolitan ragù," continues the chef, "is simpler and less rich than the traditional one, designed to lighten a very substantial dish." The only unwritten rule is to clear your plate by mopping up the sauce with bread, a ritual known as fare la scarpetta.
Antonino Cannavacciuolo's Neapolitan Ragù
Ingredients for 4 people
1 lb. pork ribs
1 white onion, sliced very thin
2 lb. of peeled San Marzano tomatoes
1 chili
1 bay leaf
1 glass red wine
extra-virgin olive oil
salt
pepper
Method
Clean the pork ribs and cut them in the direction of the bone. Sprinkle with salt and pepper and let marinate for around 10 minutes.
Fry the ribs in a large saucepan with a drizzle of oil until a golden crust forms, then add the sliced onion and the chili pepper (if you don’t like chili pepper you don’t have to add it). Let it sweat then simmer with red wine. As soon as the alcohol has evaporated, cover all the ingredients with peeled tomatoes. Cook over low heat for at least 5 hours. Halfway through cooking, add the bay leaf and when cooked, remove the meat from the bone.