Yield: Yields 8 cups of sauce, enough for about 1 lb. pasta.
Pancetta, cured Italian bacon, is becoming available at many supermarkets; you’ll also find it at specialty stores and in Italian markets.
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Make Ahead Tips
The finished sauce (without the butter or Parmigiano) can keep for a week, covered in the refrigerator, and it can also be frozen for up to a month. Defrost frozen ragù overnight in the refrigerator and then slowly bring it to a simmer, adding a little water or broth to prevent scorching.
It's a keeper. Almost panicked because I can't find the recipe. Even my Tuscano in-laws love this Calabrese recipe. It's a boxer day tradition every year in my house, plus a go-to for good sized groups. One of the few things where I followed the recipe the first time and still do.
I have served this three times and each time the guests have loved it. Very rich, hearty pasta.
Great flavor. Sort of a change from other ragu sauces like bolognese. I went a step further and sauteed fresh fennel diced with the onion. YUM
Amazing comfort food! I make it every time I'm in need of warm, loving food. Plus, guests are always asking for the recipe.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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