Every Italian region has got its own traditional meat-based sauce which is called a ragu. The most famous comes from Bologna and is called Bolognese. Ragu can also be fish or octopus based. The Neapolitan ragu has multiple versions and ours derives from ancestors who were originally from the region of Calabria, found further south than Napoli at the tip of the boot on the Italian Peninsula. The mixture of Neapolitan and Calabrian traditions gave birth to this magnificent sauce that is a regular for special occasions. A mix of pork cuts, that contain no more than 1% fat and that have been personally selected from only free-range farms, is cooked in a thick tomato sauce, with red wine and extra virgin olive oil for 8 hours. This delivers an intense and hearty flavor which is only improved by topping your dish with original 24 month-aged Parmigiano from Parma (sorry Neapolitans). Unfortunately, this sauce may be too rich for some people and you must think yourself a pasta connoisseur to really appreciate the taste and background of this antique sauce. The type of pasta paired with this sauce is also quite particular, complemented best with a thick short pasta and very al dente. Our family’s recommendation would be ‘orecchiette’. Neapolitan ragu is most certainly a winter sauce where the simmering of the pot reheats the house and fills it with the unique scent of traditional festivities.