Authentic Neapolitan Ragu alla Anna Galasso
Transport yourself to the heart of Naples with this cherished family recipe for Neapolitan Ragu alla Anna Galasso. This rich and hearty meat sauce combines tender cuts of beef, meaty spareribs, and a vibrant medley of aromatic vegetables, slow-cooked to perfection in a lush tomato and wine base. Ideal for Sunday dinners, this traditional dish fills your home with the warm and inviting aroma of simmering sauce, making it a beloved staple in Italian households. Serve it over pasta, use it in lasagna, or as a savory topping for your favorite pizza. Like many classic Italian recipes, it only gets better with time—make it ahead, refrigerate, or freeze for easy, flavorful meals throughout the week. Inspired by the original recipe from Mary Ann Esposito, this version pays homage to the culinary traditions passed down through generations.
8
Servings
400
Calories
17
Ingredients
Ingredients
Top round steaks
1 1/2 lbs (Cut into 1/8-inch thick slices)
Salt
To taste (For seasoning)
Pepper
To taste (For seasoning)
Flat leaf parsley
1/3 cup (Minced)
Pecorino cheese
1/4 cup (Grated)
Meaty spareribs
4 (On the bone)
Extra virgin olive oil
2 tablespoons (For browning)
Onion
1 (Coarsely chopped)
Celery rib
1 (Coarsely chopped)
Carrot
1 large (Coarsely chopped)
Garlic cloves
2 large (Minced)
Basil leaves
1 bunch (Stemmed and torn into pieces)
Crushed plum tomatoes
3 cans (28 ounces each) (No preparation needed)
Dry red wine
1/2 cup (Or substitute white wine)
Kosher salt
1 tablespoon (For seasoning)
Ground black pepper
To taste (For seasoning)
Sugar
1 tablespoon (For balancing acidity)
Instructions
1
Begin by patting the round steak dry with paper towels and seasoning both sides with salt and pepper to taste.
2
Sprinkle the minced flat leaf parsley and grated pecorino cheese evenly over the surface of the meat.
3
Roll the steak tightly into a jellyroll shape and secure it with kitchen string, tying it at intervals to maintain its shape.
4
Season the meaty spareribs with salt and pepper, then set both the rolled steak and ribs aside.
5
In a large, heavy-duty pot, heat the extra virgin olive oil over medium heat. Once hot, add the rolled round steak and spareribs, browning them on all sides for about 5 minutes.
6
Next, add the chopped onion, celery, and carrot to the pot, stirring occasionally until the vegetables start to soften. Add the minced garlic and torn basil leaves, cooking for an additional minute to release their flavors.
7
In a separate bowl, combine the crushed plum tomatoes and dry red wine. Gradually pour this mixture over the browned meat, ensuring everything is well covered.
8
Incorporate the kosher salt, a generous grinding of black pepper, and sugar into the sauce, stirring to combine.
9
Cover the pot and bring the sauce to a gentle boil. Once boiling, reduce the heat to low to allow the sauce to simmer. Cook for about 1.5 hours, or until the meat is fork-tender.
10
After cooking, carefully remove the meat from the pot and place it on a dish. Cover the dish and refrigerate to cool, which makes slicing easier.
11
Once the meat has cooled, transfer the rolled steak to a cutting board. Snip the kitchen string with scissors and cut the meat into neat slices approximately 1/4 to 1/2-inch thick.
12
Shred the meat from the bones of the spareribs and add this to the sauce as well.
13
Stir everything together and simmer for an additional 10 minutes to meld the flavors. Serve the sauce hot over your choice of pasta, or use as desired.
Nutrition Information
22.5g
Fat
20g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Neapolitan Ragu alla Anna Galasso?
It is a rich and hearty traditional Italian meat sauce featuring tender beef, spareribs, and aromatic vegetables slow-cooked in a tomato and wine base.
What types of meat are used in this recipe?
The recipe calls for 1.5 lbs of top round steaks and 4 meaty spareribs on the bone.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What are the nutritional macros for a serving of this ragu?
A single serving provides 22.5g of fat, 20g of carbohydrates, and 30g of protein.
How do you prepare the round steaks for the ragu?
The steaks are sliced thin, seasoned, topped with parsley and pecorino cheese, then rolled tightly and secured with kitchen string.
What kind of cheese is used in the meat rolls?
The recipe uses 1/4 cup of grated pecorino cheese.
How long does the sauce need to simmer?
The sauce should simmer for about 1.5 hours or until the meat is fork-tender.
What vegetables make up the aromatic base?
The base consists of onion, celery, carrot, garlic, and fresh basil leaves.
Can I substitute the red wine?
Yes, you can substitute the 1/2 cup of dry red wine with white wine if preferred.
What is the purpose of adding sugar to the sauce?
One tablespoon of sugar is added to help balance the acidity of the crushed plum tomatoes.
How many cans of tomatoes are required?
You will need 3 cans (28 ounces each) of crushed plum tomatoes.
Is this recipe suitable for making ahead of time?
Yes, it is a do-ahead recipe that improves with time; it can be refrigerated or frozen for later use.
How should the meat be handled after cooking?
The meat should be removed from the pot, cooled in the refrigerator to make slicing easier, and then cut into 1/4 to 1/2-inch thick slices.
What do I do with the spareribs after they are cooked?
Shred the meat from the bones and add it back into the sauce.
What herbs are used in this authentic ragu?
The recipe uses 1/3 cup of minced flat leaf parsley and one bunch of stemmed and torn basil leaves.
How much olive oil is needed for browning?
Use 2 tablespoons of extra virgin olive oil to brown the meat.
What is the best way to serve this sauce?
It is traditionally served hot over pasta, but it can also be used in lasagna or as a pizza topping.
How do you secure the meat rolls (braciole)?
The rolled steak should be secured with kitchen string tied at intervals to maintain its shape during cooking.
What type of pot should I use for cooking?
A large, heavy-duty pot is recommended for even heat distribution while browning and simmering.
How long should I brown the meat?
Brown the rolled steak and spareribs on all sides for about 5 minutes over medium heat.
When do I add the garlic and basil?
Add the minced garlic and torn basil after the onion, celery, and carrot have started to soften.
What are the tags associated with this dish?
Tags include Neapolitan, ragu, meat sauce, Italian cuisine, comfort food, slow-cooked, and family recipe.
How much kosher salt is used for seasoning?
The recipe calls for 1 tablespoon of kosher salt.
Can I use this ragu for lasagna?
Yes, this rich sauce is ideal for use in lasagna.
Does this recipe contain fiber or cholesterol information?
No, the provided data lists fiber and cholesterol as null.
Who inspired this version of the recipe?
This version is inspired by the original recipe from Mary Ann Esposito.
What is the total ingredient count for this dish?
There are 17 total ingredients in this recipe.
What is the first step in the instructions?
Begin by patting the round steak dry with paper towels and seasoning both sides with salt and pepper.
How thick should the round steak slices be cut initially?
The top round steaks should be cut into 1/8-inch thick slices before rolling.