Neapolitan ragù

{{Short description|Variety of ragù}}

{{Refimprove|date=September 2018}}

{{Infobox food

| name = Neapolitan ragù

| image = Paccheri rigati al ragù Napoletano.jpg

| image_size =

| caption = Neapolitan ragù served with {{lang|it|paccheri}} pasta

| alternate_name = {{lang|it|Ragù napoletano}} (in Italian), {{lang|it|ragù alla napoletana}} (in Italian)

| country = Italy

| region = Naples, Campania

| creator =

| course =

| type = Ragù

| served =

| main_ingredient = Onion, meat, tomato sauce, red wine, basil, lard or olive oil

| variations =

}}

Neapolitan ragù, known in Italian as {{lang|it|ragù napoletano}} or {{lang|it|ragù alla napoletana}} ({{IPA|it|raˈɡu alla napoleˈtaːna|lang}}), is a variety of ragù associated with the city of Naples.{{cite book | last=May | first=T. | title=Italian Cuisine: The New Essential Reference to the Riches of the Italian Table | publisher=St. Martin's Press | year=2005 | isbn=978-0-312-30280-1 | url=https://books.google.com/books?id=0tAafwz2YcQC&pg=PA32 | access-date=September 30, 2018 | page=32}}{{Cite web|url=https://italiasquisita.net/it/video-ricette/ragu-napoletano-o-rrau-di-antonio-sorrentino|title=Ragù Napoletano 'o 'Rraù di Antonio Sorrentino|website=italiasquisita.net|access-date=2020-04-19|archive-date=2019-10-26|archive-url=https://web.archive.org/web/20191026113647/https://italiasquisita.net/it/video-ricette/ragu-napoletano-o-rrau-di-antonio-sorrentino|url-status=live}} It is made from two main parts: meat, and tomato sauce to which a few seasonings are added. Two distinctive features are the type of meat and how it is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta. Preferences for ingredients also differ. In Naples, white wine is replaced by red wine, butter by lard or olive oil, and many basil leaves are used where Bolognese ragù has no herbs. In the Neapolitan recipe, the content may well be enriched by adding raisins, pine nuts, and {{lang|it|involtini}} with different fillings. Like the Bolognese, Neapolitan ragù also has quite a wide range of variants, the best known of which is {{lang|nap|'o rraù d'ò guardaporta}} ('doorman's ragù').