Neapolitan ragù (Ragù alla Napoletana) from The Art of Pasta (Revised) (page 58) by Lucio Galletto and David Dale

  • basil leaves
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Recipe requires more than 2hrs cooking time. Can substitute beef rump for topside, and bucatini for rigatoni pasta. See recipe notes for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked potato gnocchi with mozzarella (Gnocchi gratinati con mozzarella)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe requires more than 2hrs cooking time. Can substitute beef rump for topside, and bucatini for rigatoni pasta. See recipe notes for variations.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.