• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food and Journeys®
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Categories
  • Countries
  • Global Pantry
  • About Me
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Categories
    • Countries
    • Global Pantry
    • About Me
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Sauces

    Calabrese-Style Meat Sauce (Ragù alla Calabrese)

    Published: Jan 2, 2019 · Modified: Sep 13, 2019 by Neriz · This post contains some affiliate links.

    • 10
    Jump to Recipe

    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

     

    📖 Recipe

    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 minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 50 minutes 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!

     

    More Sauce Recipes

    • Pebre ready for serving, highlighting the freshness of the ingredients.
      Pebre (Chilean Pepper Sauce)

    Reader Interactions

    Comments

    1. Karly

      January 03, 2019 at 2:18 am

      Delicious!

      Reply
    2. Tracy

      February 18, 2020 at 2:09 am

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

      Reply
      • Neriz

        February 21, 2020 at 1:44 pm

        Thank you Tracy! Glad you like it! 🙂

        Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Latest Pic, 2025 for food and journeys sidebar.

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    More about me →

    Image for listing as-featured-on

    Feature of the Month: Filipino Cuisine

    Feature image for Filipino Recipes post, a serving of pancit bihon with a slice of lemon.

    Spring Favorites

    • Freshly-baked German leek pie, highlighting its golden color.
      German Leek Pie
    • Feature image for Roasted Fennel showing the dish straight out of the oven.
      Roasted Fennel (Creamy & Cheesy!)
    • Feature image for asparagus risotto, showing a serving of it, topped with grated parmigiano.
      Asparagus Risotto (Risotto agli Asparagi)
    • Feature image for German Leek Soup, highlighting the creaminess of the soup-
      German Leek Soup

    Popular Posts

    • Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.
      German Potato Soup (Kartoffelsuppe)
    • A closer shot of kanelbullar on a cooling rack, highlighting the filling of the buns.
      Swedish Cinnamon Buns (Kanelbullar)
    • An overhead shot of a skillet of Spanish Garlic Chicken, straight out of the oven.
      Spanish Garlic Chicken (Pollo Al Ajillo)
    • Arroz de Tomate in a pan, ready for transferring to serving plates, with fresh cherry tomatoes next to it.
      Portuguese Tomato Rice (Arroz de Tomate)
    • Latest feature image for drommekage, highlighting the texture of the cake.
      Danish Dream Cake (Drømmekage)
    • Three freshly-baked pasticciotti sprinkled with powdered sugar and served wiith espresso.
      Pasticciotto (Italian Cream Filled Pastry)
    • An image showing two bowls of Finnish Salmon Soup served with some bread.
      Finnish Salmon Soup (Lohikeitto)
    • An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.
      Taralli (Italian Crackers)
    • Swedish Almond Tart
      Swedish Almond Tart
    • Latest feature image (Apr23) for Filipino picadillo showing the dish on a plate.
      Filipino Picadillo
    • Latest feature image for Salt and Pepper pork belly, showing the slices garnished with more chili.
      Salt and Pepper Pork Belly
    • A slice of cardamom sponge cake, served with a cup of coffee.
      Swedish Cardamom Cake

    Favorite Snacks

    • Fried panzerotti served with a glass of wine, for snack.
      Panzerotti (Panzarotti)
    • A collage of flammkuchen toppings to choose from.
      Classic Flammkuchen (+ More Flammkuchen Toppings!)
    • Freshly cooked panelle from Palermo, served with a dustingg of ground black pepper.
      Panelle (Sicilian Chickpea Fritters)
    • Chocolate balls served with coffee, for afternoon snack.
      Swedish Chocolate Balls (Chokladbollar)

    Sweet Treats

    • Traditional Swedish Cakes that you can easily make at home.
      Traditional Swedish Cakes: Make Them at Home!
    • Latest (Oct22) feature image for fika post, showing some Swedish treats, and coffee and tea in the background.
      What is Fika? (Fika Meaning + Recipes)
    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.
      Easy Italian Desserts & Pastries Recipes
    • Latest (Oct22) Feature image for Traditional German Desserts and Pastries.
      Traditional German Desserts and Pastries

    Popular Cuisines

    • Latest feature image for authentic Swedish recipes, showing västerbottenostpaj, a midsummer favorite.
      Authentic Swedish Recipes
    • Feature image for Italian recipes by region post.
      Italian Recipes by Region
    • Feature image for German Recipes post.
      Authentic German Recipes
    • Feature image for Portuguese Recipes, as part of recipes by country.
      Easy Portuguese Recipes
    • Feature image for Traditional Spanish Recipes, a pan of espinacas con garbanzos.
      Traditional Spanish Recipes
    • Feature image for Finnish Recipes post.
      Easy Finnish Recipes
    • Feature image for Greek Recipes post.
      Traditional Greek Recipes
    • Feature image for Lebanese Recipes post.
      Lebanese Recipes

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A PARTICIPANT IN THE AMAZON ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM.

    Copyright © 2025. FOOD AND JOURNEYS®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.