Neapolitan ragù

Neapolitan ragù (rraù in the Neapolitan language) is a ragù associated with the city of Naples, Italy, made by braising meat over several hours in tomato purée and sauce. When the meat is ready, it is set aside and the sauce is left to continue cooking and thickening. In the Italian meal structure, Neapolitan ragù is served in two stages: first as sauce served over pasta, and then as meat eaten alone or with vegetables, lightly dressed with the remaining sauce. Ragùs are typically rich, meaty sauces that are eaten across Italy. The people of Naples hold their version in high regard, and several writers from the area describe it as the "queen of sauces". Throughout Italy, the dish is known under names including ragù alla napoletana and ragù napoletano. Although it contains tomato and meat, it is perceived as fundamentally a meat sauce, with the tomato a conduit for meat flavours.

Description: Wikipedia — Neapolitan ragù, CC BY-SA 4.0