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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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