Ziti al Ragù Napoletano della Domenica
Campania — Naples, Sunday tradition throughout the city and province
Sunday ragù from Naples: a long-cooked tomato sauce (4–6 hours minimum, ideally 8) enriched with braised meats — traditionally three cuts cooked together: braciole (rolled stuffed beef), sausage, and a piece of pork rib. The meats braise in San Marzano tomato purée from the start, flavouring the sauce continuously. The ragù is served in two courses: the sauce with broken ziti (paccheri or rigatoni are acceptable substitutes) as a primo, followed by the braised meats as a secondo. The sauce should be deeply coloured, slightly thickened from the meat's gelatin, and coating rather than pooling.