FUSILLI AL RAGU NAPOLETANO recipe served on a plate, by Pekin the Chef
Jul 31 2026
Restaurants›Pane e Vino›Fusilli Al Ragu Napoletano Recipe

Fusilli Al Ragu Napoletano Recipe

Inspired by Pane e Vino
Time2h
Serves4

Fusilli al Ragu Napoletano is a traditional Italian dish featuring spiral-shaped pasta served with a rich meat sauce made from a combination of ground beef, sausage, and vegetables. This version emphasizes the hearty flavors of local sausage and a blend of aromatics, creating a savory and comforting sauce that clings beautifully to the fusilli. Here's how to create this delightful dish at home.

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Ingredients

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Ingredients for Fusilli al Ragu Napoletano

Method

Directions for Fusilli al Ragu Napoletano

1

Prepare the Meatballs

In a bowl, combine ground beef, salt, black pepper, and a pinch of oregano. Form into small meatballs, about 2.5 cm in diameter, and set aside.

2

Brown the Sausage

In a large pot, heat olive oil over medium heat. Add the local sausage, breaking it apart, and cook until browned. Remove and set aside.

3

Sauté Vegetables

In the same pot, add onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.

4

Add Meatballs and Tomatoes

Add the meatballs to the pot and brown them on all sides. Then, stir in the canned crushed tomatoes, red wine, oregano, and salt. Bring to a simmer.

5

Simmer the Sauce

Reduce heat to low and let the sauce simmer for at least 1 hour, stirring occasionally. Add the reserved sausage back into the pot.

6

Cook the Pasta

In a separate pot, boil salted water and cook the fusilli pasta according to package instructions until al dente. Drain and reserve some pasta water.

7

Combine Pasta and Sauce

Add the cooked fusilli to the sauce and toss to combine. If the sauce is too thick, add a little reserved pasta water to achieve desired consistency.

8

Serve

Plate the pasta and sauce, top with dollops of ricotta, and garnish with fresh basil leaves. Serve immediately.