Bolognese or Neapolitan Ragù? Which is better?

Among the most requested Italian products abroad is ragù. Bolognese or Neapolitan? Both compete with each other.

But which one is better? We’ll let you decide. Here are the differences.

Bolognese Ragù

Bolognese ragù, also commonly called “ragó”, is a typical sauce from Bolognese cuisine made with mixed minced meat and traditionally served with egg tagliatelle (not spaghetti). Bolognese ragù is also used to simply dress polenta or to prepare classic baked lasagna with béchamel sauce.

The word ragù comes from the French language: “ragôuter” means “to whet the appetite”. We can only agree! ?

The recipe consists of preparing a soffritto with celery, carrot, onion, beef, lard, and butter. Over time, it has undergone some variations with the addition of tomato paste.

Its origins are highly debated. Some say they date back to ancient Rome. It is said that the first to prepare Bolognese ragù (though without tomato) were the ancient Romans, starting from a kind of stew. Others believe it was the Gauls who revisited the Roman recipe to obtain a kind of sauce/spread to put on slices of bread. Other sources attribute the invention of this dish to the cook of Louis XIV, who ground the stew and used it to season pasta, giving life to this delicacy.

Neapolitan Ragù

Neapolitan ragù, also commonly called “’o rraù”, is a beloved sauce from Neapolitan cuisine, appreciated all over the world. One of the most requested Italian products abroad.

Its preparation is not difficult, but it requires a long cooking time: the sauce cooks for a minimum of 4 hours up to a maximum of 8 (some say it should simmer all night to be truly delicious). The final cooking stage is called “peppiatura”, where the ragù gently bubbles creating small air circles. Neapolitan mothers and grandmothers, in fact, are used to waking up at dawn to make ragù, which is why it is considered a festive or Sunday dish.

The main ingredients are: tomato purée, tomato paste, onion, and meat (usually beef is preferred). Once ready, it is recognizable by its rich color and can be used to season pasta, make lasagna, on bread, for meatballs, alongside vegetables, and much more.

Neapolitan ragù dates back to around 1300. According to legend, in Naples there was the Compagnia dei Bianchi di Giustizia (Company of the Whites of Justice) who roamed the city invoking mercy and peace. One day the company arrived at the palace of the Emperor Charles of Constantinople and Maria of Valois, daughter of King Charles of Anjou, in Via dei Tribunali. At the time, the palace was inhabited by a stingy and cruel nobleman whom everyone avoided because of his harshness. He himself refused to listen to and welcome the Company of the Whites. One day, his lady, trying to soften him, prepared him a dish of macaroni, and by magic, the sauce turned blood red. Moved by the miracle, the stubborn nobleman made peace with his enemies and with the company. He himself decided to name that tasty sauce “raù”, after his son.

Typical Italian Products – Ragù

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