Neapolitan Ragú

Updated: Apr 11

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.

Pour ¼ cup of canola oil in a  4 quart, heavy-bottomed, oven proof pot.

Place pot on stovetop over high heat.

In a baking dish or bowl, mix flour, salt, and pepper.

Dredge pieces of meat into seasoned flour.

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 sauce.

Serve with cooked pasta of your choice.



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