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Neapolitan Meat Ragu Recipe

Neapolitan Meat Ragu

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on August 29, 2007

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    Outstanding sauce-my mama is from Italy and this is just what I have eaten my whole life. We make it often and it is always wonderful!

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  • on August 09, 2005

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    This is far and away the dish most requested by my family and dinner guests. If you do not have alot of time to prepare the meatballs and braciole, you can just do the ribs, thighs and sausage and have plenty of food! This dish can really be done any number of ways, but the main thing is to allow plenty of time to fry the meat especially if you are making quite a bit. If I make this for more people, I finish it in a large pan in the oven and it comes out great. I remove the meat from the pan and add the pasta to the sauce for about 5 minutes. It is so unbelievably good and people think you are the world's greatest Italian cook (well, after Mario and Lidia, of course!

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  • on January 13, 2005

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    This is to die for! Very easy and marvelous flavor...the second day is even better and it freezes well.

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