product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Neapolitan Meat Sauce

Serves 10
Time 3 hr
This ragu, which is a slowly-simmered, rich and hearty tomato-based meat sauce, is delicious over rigatoni or ziti, served alongside a simple green salad, rustic Italian bread and a glass of bold red wine on the side.
Ingredients
  • 1 1/2 pound beef short ribs, rump roast, or other braising cut of beef
  • 1 pound pork shoulder
  • Salt and pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, finely chopped
  • 1/2 large yellow onion, finely chopped
  • 3 celery stalks, finely chopped
  • 1 medium carrot, finely chopped
  • 3/4 cup dry red wine
  • 2 (28.0-ounce) cans crushed tomatoes
  • 1/8 teaspoon crushed red pepper flakes, (optional)
  • 1 cup fresh basil leaves, roughly torn
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Trim the beef and pork as necessary, leaving some of the fat on the meat. Cut into 2-inch chunks and season with salt and pepper.

Heat oil in a large pot; when the oil begins to smoke, add the beef and pork, in batches if necessary, and brown on all sides. Transfer to a large plate and set aside.

Add onions, celery and carrots and cook for about 5 minutes. Add garlic and cook, without browning, for about 15 seconds.

Add wine and deglaze the pot. Simmer until wine has reduced by about half.

Add tomatoes, pepper flakes, salt and pepper, reduce heat to medium low and carefully return beef and pork to the pot.

Cover and simmer for about 2 1/2 hours, or until a thick sauce has developed and the pork and beef are both fork tender. (About halfway through the cooking process, adjust the lid so that it is just slightly ajar.)

Stir basil and salt and pepper into sauce and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 1/2 pound beef short ribs, rump roast, or other braising cut of beef
  • 1 pound pork shoulder
  • Salt and pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, finely chopped
  • 1/2 large yellow onion, finely chopped
  • 3 celery stalks, finely chopped
  • 1 medium carrot, finely chopped
  • 3/4 cup dry red wine
  • 2 (28.0-ounce) cans crushed tomatoes
  • 1/8 teaspoon crushed red pepper flakes, (optional)
  • 1 cup fresh basil leaves, roughly torn
Shop with Prime

Exclusively for Prime members in select ZIP codes.