Ragu alla Napoletana

This Neapolitan ragu style can be served with our classic pasta or as savory brunch with chestnut polenta 'uova al purgatorio'. It will yield about 5 cups and can be frozen to use at later meals.

Slow cooking this traditional tomato ragu is not a Bolognese as we often imagine from an Italian American tradition. Rather, it's cooked with the meats for flavor and complexity and then, the meat would often be used for an additional course.

The story - Michelin starred Chef Antonio Pisaniello, from the mountain town of Nusco in the Avellino province, east of Naples, gave A16 permission to learn and bring this recipe to San Francisco when we opened in February 2004 - and it has never left the menu.