User:Mursel - Wikipedia

Neapolitan ragù is a ragù associated with Naples, Italy, made by browning then braising meat over several hours in tomato purée and sauce. The meat is then removed and the sauce is left to continue cooking and thickening. The dish is served in two stages: first as sauce served over pasta, then as meat eaten alone or with vegetables, lightly dressed with the remaining sauce. The people of Naples hold their version in high regard, calling it rraù. Writers from the area describe it as the "queen of sauces". Although it contains tomato and meat, it is perceived to be a meat sauce, with the tomato as a conduit for meat flavours. Neapolitan ragù evolved from the French ragoût, introduced to Italy in the late 17th century. Ingredients foreign to the modern ragù, such as asparagus and truffle, were dropped while tomatoes and pasta were added. In the 19th century, emigrants brought the dish to America, where it was developed into the Italian-American gravy and the dish spaghetti and meatballs. (Full article...)