Neapolitan Ragú

Updated: Oct 13

Neapolitan Ragú

Serves 4-6

Prep Time: 20 minutes

Cook Time: 3-4 hours


  • 3-4 lbs beef bottom round

  • 1 cup flour

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • ¼ cup canola oil

  • 2 medium onions, chopped

  • 1 TBSP minced garlic

  • 12 oz. tomato paste

  • 1 packet onion mushroom soup mix

  • ½ cup white wine

  • 2 cups chicken stock

  • 2 cups beef stock


  • Preheat oven to 300 degrees Fahrenheit.

  • Cut meat into 2 inch thick slices. In a baking dish or bowl, mix flour, salt, and pepper. Dredge pieces of meat into the seasoned flour.

  • Pour ¼ cup of canola oil in a  4 quart, heavy-bottomed, oven-proof pot, over high heat. In batches (as not to overcrowd the pan) sear meat on all sides.

  • Remove meat from pot and set aside, and repeat.

  • Once all meat is browned and removed add chopped onions and sautė until translucent (about 5-10 minutes). Add garlic and give a quick stir. Add tomato paste and onion mushroom soup packet. Stir. Deglaze with ½ cup white wine. Add chicken and beef stock and browned meat.

  • Cover pot and braise in the oven for 3 to 4 hours or until meat is tender. Remove meat from pot and shred with a fork. Add shredded meat back into the sauce.

  • Serve over rigatoni or pasta of your choice.


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