Ragù alla Napoletana

Ragu alla Napoletana
Ragù alla NapoletanaHelen Rosner

This recipe is based on one that Sandro Manzo, an Italian art dealer who now lives in New York, learned from his mother during his youth in southern Italy. Manzo serves the ragu family style, spooned over ziti, but another tubular dried pasta, such as penne or rigatoni, would make a perfectly acceptable substitute.

What You Will Need