Il Ragu di Natale

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Joanne Spigonardo

December 9, 2025

If there is a snow storm before Christmas and you are stuck inside for the day, you should consider making the classic Italian Christmas Ragu. It is all about slow cooking and a meal that will be memorable and remain a part of your family traditions. It is an art form of slow cooking.

Braciole

There are some dishes that immediately evoke the warmth and joy of the holiday season. For many Italian families, that dish is the Christmas Ragu. This isn’t a quick weeknight sauce; it’s a labor of love, a rich, slow-simmered meat sauce that fills the home with an inviting aroma for hours and serves as the perfect centerpiece for a festive gathering.

In Italy, Christmas dining is deeply rooted in regional traditions, and while many families in the South observe the Christmas Eve “Feast of the Seven Fishes” without meat, Christmas Day is all about hearty fare. The ragu often takes center stage as the first course, typically paired with fresh pasta like pasta alla chitarra, tagliatelle or pappardelle, or used in a celebratory lasagna or cannelloni. What makes it special is less about a single specific recipe and more about the spirit of the occasion: using high-quality ingredients, taking time, and sharing it with loved ones. It’s a dish that emphasizes patience and togetherness, a true expression of love.

Pasta Alla Chitarra

Authentic Italian ragu is an art, not a science, and every family has its own revered recipe. However, some core principles make it the deeply flavorful dish it is the soffritto. The foundation of any great ragu starts with a finely chopped mixture of onion, carrot, and celery gently sautéed in olive oil until soft and fragrant. A blend of different meats adds complexity and depth of flavor. Common combinations include braciole, ground beef and pork, sometimes with the addition of sausage, pancetta, or even venison. The meat is browned thoroughly, which develops a richer flavor profile. White or red wine is used to deglaze the pot, simmering until the alcohol evaporates and the concentrated flavors remain. Slow simmering is the non-negotiable step. Ragu requires cooking over a low heat for anywhere from three to four hours to allow the flavors to meld and the sauce to thicken into a luxurious consistency. Use the best tomatoes, San Marzano are my choice.

Meat Ragu

If you’re looking to start a new holiday tradition, an Italian Christmas Ragu is a fantastic choice. The ingredients are simple, but the process yields an extraordinary result. Here is my family recipe:

Mamma’s Christmas Ragu 

     Braciole:

  • 1.5 lbs thinly sliced beef top round or sirloin steak (about 6 slices)
  • 1 cup fresh breadcrumbs
  • 1/2 cup finely grated Pecorino Romano or Parmesan cheese
  • 1/3 cup finely chopped fresh parsley
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper
  • Kitchen twine or toothpicks 

For the Sauce:

  • Olive oil – 1/3 cup
  • 1 lb beef short ribs
  • 1 lb Italian sausage links
  • 2 medium bone-in pork chops
  • 1 large onion, chopped
  • Garlic, minced – 2 cloves
  • Tomato paste – 1 can
  • 1 cup dry red wine
  • 2 Cans Crushed and whole peeled San Marzano tomatoes
  • Water or beef broth – 2 cups
  • Bay leaves – 2 Bay Leaves
  • Dried basil and oregano – 1 tsp each
  • Salt and black pepper 1 tsp salt – ½ tsp pepper
  • Red pepper flakes (optional) – ½ tsp

Instructions:

  • Prepare the Braciole by combining breadcrumbs, cheese, parsley, and garlic. Season beef slices, spread filling, roll, and secure.
  • Brown all the meats (short ribs, pork chops, sausage, and braciole) in olive oil in a large pot and set aside.
  • Sauté chopped onion and minced garlic in the same pot.
  • Stir in tomato paste and cook, then deglaze with red wine, scraping up browned bits.
  • Add tomatoes, water or broth, bay leaves, basil, oregano, and optional red pepper flakes.
  • Return the browned meats to the pot, bring to a simmer, then cover partially and cook on low heat for 3 to 4 hours until the meat is tender.
  • Remove meats and bay leaves. Adjust seasoning of the sauce.
  • Serve the sauce with pasta – delicious with hand made pasta – purchased from Italian specialty store – like pasta alla chitarra – vermicelli – rigatoni – paccheri  – or the very best of your own homemade pasta.

Buon Natale – Eat – Drink & Be Merry~ Wishing you Health & Happiness in the New Year!

About the Author

Joanne Natale Spigonardo has many years of experience in travel to Italy, Italian art, music, literature, film, history, wine, and cuisine. She is a lover of nature and beauty.  She is an advocate for Italian immigrant women, and the author of White Widow, which is available on Amazon. https://www.amazon.com/White-Widow-Joanne-Natale-Spigonardo/dp/B085DT65DB.  For more information about Joanne please visit her LinkedIn page:  https://www.linkedin.com/in/joanne-spigonardo-b4824a9/.

Published by spigonaj

Joanne Spigonardo Business Development Consultant Specializing in Sustainability, Higher Education, Career Management, and Public Relations In her former roles, Joanne served as Senior Associate Director at the Initiative for Global Environmental Leadership (IGEL) at Wharton. Joanne was also part of the Communications Office. She held positions as business manager of the Wharton Seminars for Business Journalists and for the Wharton Alumni Magazine. Joanne also served as the media relations coordinator. When with Alitalia Airlines, Joanne worked as a sales representative. Joanne graduated from The University of Pennsylvania with a BA and later graduated from the Wharton Aresty Institute of Executive Education. She has a strong background in development, management, marketing, and Italian language and culture. As a Wharton Mentor, she coached new employees on professional development, and is active in Penn’s Grievance panels. Joanne was on the board of governors for the University Club. Joanne is chair of the Delaware County Penn Alumni Interview Program and oversees alumni volunteers. As an alum of Penn and Wharton, and also a parent of two Penn graduates, she is a strong advocate in promoting Penn. At Wharton IGEL, Joanne had been in partnership with GreenBiz, Sustainable Brands, the Ethical Corporation, Pira Packaging International, Public Relations Society of America, the Green Sports Alliance, World Trade Center of Greater Philadelphia, the Italian Consulate, the Philadelphia Chamber of Commerce, the Sonoma County Winegrowers Association, and the Nature Conservancy, as well as, many other NGO and government offices. She has brokered hundreds of corporate relationships for Wharton. Joanne is the author of her book, White Widow, published on Kindle and Amazon. The book is a fictional novel about 19th-20th Century Italian immigrants. https://www.amazon.com/White-Widow-Joanne-Natale-Spigonardo/dp/B085DT65DB

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