neapolitan ragù sauce

Neapolitan ragù is one of the two most famous varieties of meat sauces called ragù. It is a speciality of Naples, as its name indicates. The other variety originated in Bologna and is known in Italian as ragù bolognese or ragù alla bolognese.
The Neapolitan type is made from two main parts: meat, and tomato sauce to which you add a few seasonings. However, a major difference is how the meat is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta.

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