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Neapolitan Ragu Recipe

Neapolitan Ragu

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

Showing 11-20 of 24

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  • on May 29, 2010

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    Worth the time and effort! Try it with just the meatballs to cut down on the amount of work.

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  • on March 24, 2010

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    I loved this recipe. The pork was so nice and tender. The sauce has great flavor. This is the way my Italian Mother-In-Law would make her sauce with a lot of meat that gives it great flavor.

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  • on March 21, 2010

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    Ok-I'm not a novice cook.But this was a little worky. I'm thinking they used television magic to get all that meat in the dutch oven. I only made half the recipe of meatballs to start with. Then I only cooked half of those(froze the others. The sauce itself filled the dutch oven 2/3 of the way without the meat back in. I ended up dividing the sauce into 2 dutch ovens and dividing the meat. It was good. Not great, but good. Would recommend using half the sauce and half the meat unless you are the Duggars.

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  • on March 13, 2010

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    I've made different recipes and this was by far the best. As soon as I mixed all the ingredients together I knew this was the one. I did substitute Italian Sausage for the ribs, as the ribs are similar in taste to the pork buttt. I used Anne's recipe for the meatballs because it's easier. I'm giving the gravy 5 stars, it was delicious before I added the sausage and meatballs. Definitely worth the effort. Next time I'll do somethings ahead.

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  • on March 05, 2010

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    My husband and I made this yesterday but wanted to cut down on the fat and salt content. We used a small pork roast, meatballs and turkey sausage. We cut back to 1 tablespoon of salt for the pork rub and used a little dried thyme and oregano along with 6 cloves of garlic. Also used a whole can of tomato paste. It was great; our son stopped by and also said he planned to make it. Next time I will eliminate the thyme and substitute basil. We love your recipes but admit that we change them at times to suit our tastes. Thank you!

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  • on March 03, 2010

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    I have made my last Tyler's ultimate anything. They never turn out the way he claims. This 'gravy' was blaaaaah and the meats weren't much better. I should have known not to mess with the terrific recipe I already have. I'm an idiot. I was happy to have finally found san marzano tomatoes - can't say it was worth the search. This was a somewhat pricey meal - very sad to have to toss it out. The only item saved from the trash is the cheese!

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  • on March 01, 2010

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    my uncle called it "gravey"! my brother and i still call it gravey but we use pork neckbones! sweet meat to suck on

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  • on March 01, 2010

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    ..on an episode of "The Best Thing I Ever Ate"!!!! Tyler's family is sooooo lucky to have a Sunday dinner like this! It was simply awesome! It is going to be my "go to" dinner for company from now on!

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  • on March 01, 2010

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    I saw you make this on TV and it looked delicious and simple to make. I had everything on hand which was even nicer, what a great way to combine everyones favorites, meatballs,pork roast, pork ribs, pasta & gravy.
    Delicious delicious, the meat was tender and fell off the ribs.The sauce had a rich and wonderful taste. I doubled up on the recipe and we had meatball and pork sandwiches with sauce & melted cheese the next day. I will make this again.

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  • on February 28, 2010

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    Wow.................Wow...............only changes I made. Used a whole bottle of a great super Tuscan...............half a bulb of fennel in the mirepoix...............sage in the rib rub (I ran out of fennel seed,,,,,,,,,,,,,,used a bit more pork shoulder. This recipe had so much flavor, I was surprised. Big hit at the birthday party. You have to do this..................easy and simple. Can;t get this type of flavor with just any recipe. Don't normally eat meatballs, but now I will. Yum

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