The meatball with ragù is a dish from the Neapolitan culinary tradition that has a long and fascinating history. The meatballs themselves, made with minced meat, bread, eggs, cheese, and spices, are a common element in many Italian cuisines, but it is in Naples that they take on an iconic form thanks to their encounter with ragù, one of the city's most famous sauces.
Origins of the meatball
The origin of meatballs dates back to Roman times, where similar dishes existed, although the recipes were different and varied depending on the available ingredients. However, it is in the Middle Ages that the meatball starts to resemble more closely the modern version. In the centuries that followed, the meatball became a peasant dish, prepared to reuse leftover meat and enriched with stale bread.
Neapolitan ragù
Neapolitan ragù, distinct from the Bolognese version, is a dense and flavorful sauce prepared with whole pieces of meat, tomatoes, onions, and red wine. The slow and prolonged cooking (sometimes up to 6-8 hours) is what gives ragù its unique flavor, with the meat pieces softening and blending with the sauce.
Combining meatballs with ragù
The pairing of meatballs with ragù is a celebration of Neapolitan culinary abundance and ingenuity. The meatballs are fried before being immersed in the ragù, where they continue to cook, absorbing the flavors of the sauce. This dish was not consumed daily but rather represented a festive or Sunday meal, when large families gathered to share a hearty meal.
Tradition in Neapolitan cuisine
Today, meatballs with ragù are a symbol of Neapolitan family cuisine and are often prepared during Sunday lunch, where they are served as a main course or used to dress pasta. This dish embodies the warmth and conviviality that are at the heart of Neapolitan culture.
The meatball with ragù is not just a dish but a tradition that continues to be passed down from generation to generation, testifying to the richness and passion of Neapolitan cuisine.
