Neapolitan Ragù

Neapolitan ragù is a dark, dense, velvety sauce born from long hours of slow cooking, during which large cuts of meat release aroma and depth into the tomato. The color is intense, almost brown, and the flavor rich and layered, with notes of wine, onion, and stewed meat. It traditionally coats hand-broken ziti or other sturdy pasta, while the meat is served separately as a second course. It is the aromatic heart of the Neapolitan Sunday lunch, when the house fills with its fragrance from early morning.