Neapolitan ragù
Made using numerous types of minced meat but cooked in large pieces, the Neapolitan sauce is a delicacy only really ideal to flavor pasta dishes and, given the long and complicated preparation, is traditionally made during the holidays. Generally, for the preparation, is used a mixture of beef (cuts front and little valuable, which require long cooking) and pork and, more traditionally, the preparation has to start early in the morning, so that the sauce can be greatly thickened by cooking over low heat until it becomes a very creamy texture, before a good pasta sauce with dignity. Sometimes, for the preparation, is used according to several variations, also a tablespoon of tomato concentrate. | 
Europe
Italy
Campania
