What is the name of the traditional Neapolitan sauce made with beef and pork?

The traditional Neapolitan sauce made with beef and pork is ragù alla napoletana, also called Neapolitan ragù. It is a slow-cooked meat sauce associated with Naples and Campania.

Unlike ragù alla bolognese, which typically uses minced meat, Neapolitan ragù commonly braises larger cuts such as beef shoulder, beef shins, pork ribs, sausages, or stuffed beef rolls. Tomato purée or paste, onion, wine, and basil help build the sauce, which cooks gently for hours. Once the meat is tender, it may be removed and served separately while the thickened sauce is served over pasta.

Neapolitan ragù developed from the French ragoût tradition that reached Italy in the late seventeenth century. Tomatoes and pasta became important parts of the Neapolitan version over time. It is often associated with Sunday meals and is commonly paired with pasta such as ziti. Bolognese is another ragù, but its minced-meat style and northern Italian identity make it a distinct answer.