Cookbook:Meat and Sausage Ragu with Pasta

← Older revision Revision as of 13:50, 28 October 2026 (2 intermediate revisions by the same user not shown) Line 4: Line 4: {{recipe}} | [[Cookbook: Italian-American cuisine]] {{recipe}} | [[Cookbook: Italian-American cuisine]] The below recipe is inspired by [[wikipedia:Neapolitan ragù|Neapolitan ragù]], a dish that originated in Naples and is widely eaten in the Campania region of Italy. It's also popular among Italian-American families who call it Sunday sauce or Sunday gravy because it's often made on Sundays. The recipe presented here is a faster version of the authentic dish which takes several hours to prepare. The below recipe is inspired by [[wikipedia:Neapolitan ragù|Neapolitan ragù]], a dish that originated in Naples and is widely eaten in the Campania region of Italy. It's also popular among Italian-American families who call it Sunday sauce or Sunday gravy because it's often made on Sundays. The recipe presented here is a faster version of the authentic dish which takes several hours to prepare. It omits wine but includes carrots and celery. ==Ingredients== ==Ingredients== Line 37: Line 37: == Equipment == == Equipment == *a thick-walled aluminum or copper pot or a [[wikipedia:Dutch oven|Dutch oven]] *a thick-walled aluminum or copper pot, or a [[wikipedia:Dutch oven|Dutch oven]] *large tongs *a large pair of tongs *a large spoon for stirring *a large spoon for stirring *a kitchen knife *a kitchen knife