Calabrian ragù

Calabrian ragù is a typical product of Calabria usually prepared for family Sundays. Let's discover the original recipe.

Only those who were born in Calabria or have been lucky enough to spend some time there can understand what we are talking about. The scent of Calabrian ragù is the undisputed protagonist of Sunday lunches and begins to simmer early in the morning and then finishes around midday. This ancient recipe, unlike the perhaps better-known Bolognese version, is prepared with beef muscle and fennel sausages . There is also no shortage of true gourmands which also add raw bacon.

Preparing this traditional Calabrian recipe is not difficult but as you may have guessed it takes a little time . In order for the tomato sauce to flavor perfectly, it is necessary to let the ragù cook for a long time. Then use it to season fresh pasta or classic paccheri. You will be amazed by the goodness of this typical Calabrian recipe.

How to prepare the Calabrian ragù recipe

1. First, finely slice the onions and brown them in a pan with oil. Also add all the cuts of meat and the aromatic herbs (parsley and basil chopped with a knife, bay leaves broken in half) and let flavor for a few minutes .
2. Pour in the white wine and let it evaporate.
3. Move the meat onto a plate, cover it with a lid or an upside down bowl to keep it warm and pour the tomato puree into the pan. Let everything cook for 15 minutes then add the meat again and continue cooking for 4 and a half hours (even 2 is enough), stirring occasionally.
4. Almost at the end, season with salt, season with pepper and serve.

Also try the recipe for sagne chine , a typical Calabrian dish with an intense flavour.

Conservation

The Calabrian ragù can be kept in the refrigerator for 4 days , tightly covered. You can use it both to season pasta and as a second course, perhaps accompanied with slices of bread.

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