Ragu in Naples is a must that is prepared well in advance and is eaten on Sundays. What makes the difference is its very long cooking time. That’s exactly why for it we need a selected raw material that keeps and enhances its characteristics during this process. The tomato puree from Ciao – Il Pomodoro di Napoli has what it takes for a perfect ragu. Here is why.
Pork chops, gnocchi, baked pasta, meatballs or simply broken ziti: ragu is the tradition par excellence on the Neapolitan festive dining table.
A so great uniqueness needs a tomato that best expresses all the characteristics of the Neapolitan style that this sauce enhances. From patience to vitality, through complexity and versatility, the ragu expresses Naples to 360 degrees and only a tomato that comes from the South of Italy can hold its so many nuances.
Tomato puree and tomato pasta are the flagships ingredients that together with the meat that make the Neapolitan ragu so an unmatched recipe.
To hold the hours long cooking time of this sauce, the tomato puree must be :
- dense,
- compact,
- sweet,
- slightly acidic,
- with a fresh and natural tomato flavor,
- and without adding anything else.
This identikit of the perfect sauce for the ragu goes well with the characteristics of the tomato puree made by Ciao – Il Pomodoro di Napoli with only partially evaporated tomato juice.
To guarantee their fresh and sweet taste, the tomatoes are harvested at the right point of ripeness and processed after just a few hours to keep all the specificities of the climatic environment of the South of Italy. The tomato puree from Ciao – Il Pomodoro di Napoli is therefore an excellent help in the kitchen, but above all it is suitable for the preparation of any traditional recipes.
