Neopolitan Nachos Ragu
Elevate your nacho game with a gourmet twist in this Neopolitan Nachos Ragu recipe—a bold fusion of Italian comfort and Tex-Mex flair! Featuring a luscious ragu made from a mix of ground beef and pork, slow-simmered with red wine, crushed tomatoes, and fragrant herbs, this dish brings all the depth of a classic Neapolitan ragù to your favorite crispy nacho chips. Topped with melted mozzarella, Parmesan, fresh basil, cherry tomatoes, and creamy dollops of ricotta, these nachos redefine indulgence with every bite. Perfect for entertaining or a hearty family dinner, this recipe combines layers of rich, slow-cooked flavor with quick, cheesy convenience, making it an irresistible crowd-pleaser. Easy to prepare, this dish is ready to wow in just over two hours and serves six generously.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams ground beef
- 250 grams ground pork
- 1 large onion, finely diced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1 cup red wine
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup milk
- 2 bay leaves
- 1 teaspoon kosher salt
- 0.5 teaspoons cracked black pepper
- 1 teaspoon dried oregano
- 300 grams nacho chips
- 200 grams fresh mozzarella, shredded
- 50 grams parmesan cheese, grated
- 10 leaves fresh basil leaves, chopped
- 10 cherry tomatoes, halved
- 150 grams ricotta cheese
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef and pork to the pot, breaking it apart with a wooden spoon. Cook until browned, about 8-10 minutes.
Pour in the red wine and simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pot.
Stir in the canned crushed tomatoes, tomato paste, milk, bay leaves, salt, pepper, and oregano. Reduce the heat to low, cover partially, and let the sauce simmer for 1.5 hours, stirring occasionally.
Preheat your oven to 180°C (350°F).
Spread the nacho chips evenly across a large, oven-safe dish or tray.
Spoon a generous amount of ragu over the nacho chips. Sprinkle shredded mozzarella and grated Parmesan evenly on top.
Place the dish in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and top with halved cherry tomatoes, dollops of ricotta cheese, and chopped fresh basil leaves.
Serve immediately, ensuring each portion gets a mix of the cheesy nachos, rich ragu, and fresh toppings.
Nutrition Facts
Calories |
5688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.6 g | 442% | |
| Saturated Fat | 126.9 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 6785 mg | 295% | |
| Total Carbohydrate | 361.2 g | 131% | |
| Dietary Fiber | 59.3 g | 212% | |
| Total Sugars | 102.6 g | ||
| Protein | 262.7 g | 525% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 3119 mg | 240% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 9276 mg | 197% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
