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    Home » Recipes » Sauces

    Calabrese-Style Meat Sauce (Ragù alla Calabrese)

    Published: Jan 2, 2019 · Modified: Sep 13, 2019 by Neriz

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    An easy to prepare Italian pasta sauce, Calabrese-Style meat sauce is deliciously packed with flavor! A rich meat sauce that’s normally served as a type of primi and secondi in the southern part of Italy.

    Overhead shot of a serving of Calabrese-Style Meat Sauce (Ragu alla Calabrese), with a plate of pasta next to it.

    (*This post contains some affiliate links)

    Nearly every region in Italy has their own way of making their meat sauce.

    While Bolognese sauce is the most popular one, this is the first Italian meat sauce I came across that ONLY uses pork.

    This ragù is from a region in Southwest Italy called Calabria. 

    Everything about Calabria is unforgettable – the coastline, the people, the food … you just have to see it for yourself to really appreciate it.

    After our trip last summer, this pasta sauce is one of the Calabrese dishes that I now make at home regularly. I’m quite certain it will end up as one of your favorites as well. 🙂

    HOW TO MAKE CALABRESE-STYLE MEAT SAUCE (RAGÙ ALLA CALABRESE)

    A collage of images showing the step by step process on how to make Calabrese-Style Meat Sauce, first part.

    CAN I USE ANY TYPE OF SAUSAGE FOR THIS ITALIAN MEAT SAUCE?

    I have used almost all types of sausage EXCEPT the spicy ones.

    I do this because I do not want to make the sauce too spicy, and I feel that I can control that better when I just add the peperoncino, instead of having it in the sausage.

    However, when I am using a different kind of sausage, I make sure I add some fennel seeds to inject the flavor of fennel in the meat sauce.

    A collage of images showing the step by step process of how to make Calabrese-Style Meat Sauce (Ragu alla Calabrese), second part.

    CAN I USE A MIX OF GROUND BEEF AND GROUND PORK FOR THIS ITALIAN PASTA SAUCE?

    I’ve honestly have not had that combo with any Calabrese meat sauce that I have tried. 

    If you want to add more meat, stick to pork with bones. I’ve even had some with pork ribs added. Yum.

    Overhead shot of a pot of Calabrese-Style Meat Sauce (Ragu alla Calabrese)

    HELPFUL TIPS ON MAKING ITALIAN MEAT SAUCE –

    • The longer you cook the sauce, the better it tastes. But don’t forget to mix it occasionally to make sure it does not stick in the bottom of the pot.
    • If you are using full tomatoes, crush them (by hand or by machine) before adding them to the meat.
    • Despite being from Calabria, this Italian meat sauce is not spicy. So, go easy on the pepperoncino (unless that’s what you preferred, of course).

    A closer shot of servings of Calabrese-Style Meat Sauce (Ragu alla Calabrese), with a plate of pasta on the side

    HOW TO SERVE RAGÙ ALLA CALABRESE

    Here in Stockholm, I always serve them the exact same way I had them in Calabria.

    First, as primo (singular of ‘primi’). I use it as sauce for any kind of pasta – but mostly for ‘tubular’ ones.  I especially like it when bits and pieces of the ground pork gets stuck inside the hole; makes every bite better. 🙂

    Then, as secondo (singular of ‘secondi’). I scoop the sausage (and any other chunk of pork that I added), add a bit of sauce and serve it after the pasta.  Believe it or not, we normally eat this course with a chunk of bread. 😉

    Oh! All these with a glass of wine, of course!

    FOR OTHER PASTA RECIPES, CHECK OUT THESE POSTS –

    • Pasta alla Norma
    • Baked Penne alla Sorrentina
    • Pasta with Sausage and Peppers

    OR IF YOU’RE LOOKING FOR MORE SOUTH ITALIAN RECIPES, SEE MY OTHER POSTS –

    • Italian Cream Filled Pastry (Pasticciotto)
    • Tomato and Mozzarella Pastry (Rustico Leccese)
    • Sicilian Sesame Seed Cookies
    • Neapolitan Meatloaf

     

    Overhead shot of a pot of Calabrese-Style Meat Sauce (Ragu alla Calabrese)

    Calabrese-Style Meat Sauce (Ragù alla Calabrese)

    A deliciously flavorsome Italian meat sauce that’s so easy to prepare at home! This authentic recipe from South Italy can be served with pasta or with a chunk of crusty bread – try it for your next family dinner! (VIDEO ABOVE)
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 50 minutes
    Servings: 6
    Calories: 632kcal
    Author: Neriz

    Ingredients

    • 1/2 kg ground pork
    • 1/2 kg Italian sausage, fennel (or other types)
    • 2 cloves garlic, chopped finely
    • 1 medium onion, chopped finely
    • 1 medium carrot, chopped into small bits
    • 1 stalk celery, chopped finely
    • 3 cups tomato sauce
    • 2 tbsp olive oil
    • salt and pepper, to season
    • pinch peperoncino (chili flakes)

    Instructions

    • Using a medium to large pot, heat up olive oil, over medium-high heat.
    • Once oil is ready, sauté garlic and onion, until onions are slightly soft.
    • Add ground pork. Mix. Let meat cook a bit (until most of the ground pork has changed color).
    • Add fennel sausage. Mix.
    • Add carrots and celery. Mix and let cook for a couple of minutes.
    • Add tomato sauce, salt, pepper and peperoncino. Mix to combine. Cover and bring to a boil.
    • Add bay leaves. Mix and simmer for at least an hour and a half.
    • After an hour of simmering, taste and adjust seasoning as desired.
    • Serve.

    Notes

    • The longer you cook this sauce, the deeper the flavour would be.
    • Whole tomatoes can be used, but make sure you crush them first.
     
     

    Nutrition

    Calories: 632kcal
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

     

    Reader Interactions

    Comments

    1. Karly says

      January 03, 2019 at 2:18 am

      Delicious!

      Reply
    2. Tracy says

      February 18, 2020 at 2:09 am

      5 stars
      Absolutely delicious!!! I will make this again!

      Reply
      • Neriz says

        February 21, 2020 at 1:44 pm

        Thank you Tracy! Glad you like it! 🙂

        Reply

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