An Italian Journey: Napoli

An Italian Journey: Napoli

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Chef: Francesco Mattana Ragu' Napoletano together with the normal ragu or bolognese are symbols of the traditional Italian cuisine and are famous all around the world. Very similar to each other in the cooking process but with a different taste, the Ragu' Napoletano is made from whole cuts of meat which are slow-cooked for at least 6 hours! About Chef Francesco Mattana: Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London. For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad. All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.

Ragu’ Napoletano


  • 500g of pappardelle pasta (fresh)
  • 700g beef short ribs 
  • 350g pork ribs 
  • 350g plain sausage 
  • 4 brown onions (chopped in petals or roughly chopped) 
  • 500g of plum tomatoes (San Marzano is best)
  • ½ litre of vegetable stock
  • 1 tbsp of tomato paste 
  • 200ml of red wine (we like to use Chianti) 
  • Salt and pepper for seasoning 
  • Olive oil 
  • Parsley
  • Pecorino

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