Sorry, you need to enable JavaScript to visit this website.
paccheri and ragu_chef Cannavacciuolo

Ragù Napoletano by Antonino Cannavacciuolo

Learn how to prepare an authentic Neapolitan ragù, with Italian chef Antonino Cannavacciuolo's signature recipe from two Michelin-starred Villa Crespi in Orta San Giulio.

Serve with a generous portion of paccheri.

20 October, 2022
Average: 4 (4 votes)

serves for



500 g, ribs
White onion
San Marzano tomatoes
1 kg, peeled
Chili pepper
Bay leaf
Red wine
100 ml
Extra virgin olive oil
To taste
Salt and pepper
To taste


Step 01

Clean the pork ribs and slice them in the direction of the bone, sprinkle with salt and pepper and leave to marinate for about ten minutes.

Step 02

Fry the ribs in a large pot with a drizzle of oil, until you get a golden crust, then add very thinly-sliced onion and chilli (if you don't like heat, you can leave the chilli out).

Step 03

Let it the ingredients dry out, add the red wine and, as soon as the alcohol has evaporated, cover all the ingredients with the peeled tomatoes.

Step 04

Cook everything on a low heat for at least 5 hours.

Step 05

Hallfway through cooking, add the bay leaf, and when cooked remove the meat from the bone. At this point, you have obtained the base of the ragù, which can be used for the different preparations.



Stay up to date on this topic

Search Recipes