[1][2] It is made from two main parts: meat, and tomato sauce to which a few seasonings are added.

Two distinctive features are the type of meat and how it is used, as well as the amount of tomato in the sauce.

In Naples, white wine is replaced by red wine, butter by lard or olive oil, and many basil leaves are used where Bolognese ragù has no herbs.

In the Neapolitan recipe, the content may well be enriched by adding raisins, pine nuts, and involtini with different fillings.

Media related to Neapolitan ragù at Wikimedia Commons