Calabrese sauce
A traditional and authentic calabrese sauce, perfect for it on its own or with some pasta. This rich slow cooked slightly spicy meat sauce is perfect for every occasion.
Servings: 4 people
Calories: 1278kcal
Equipment
- 2 Chopping knives to slice the onion and chop the beef shin
- 2 Chopping board
- 1 Dutch oven casserole
- 1 Wooden spatula
Ingredients
- 3 tablespoon olive oil extra virgin
- 90 gr onion not in brine
- ½ teaspoon red pepper flakes
- 340 gr beef shin cut into chunks
- 150 gr pork belly slices
- 200 gr pork mince/ground pork
- 400 gr Italian sausages 4 pieces
- 1 bay leaves dry or fresh
- 2 basil leaves fresh
- 1 teaspoon Maldon salt adjust to taste
- 80 ml dry white wine such as Pinot Gris
- 400 gr San Marzano tomatoes DOP along with the juices
- 680 gr Tomatoes passata
- 115 ml water
Instructions
- Dice the onion very finely and set it aside. Pour the olive oil and add the onion, and the red pepper flakes into a Dutch oven casserole. Sauté the onion until translucent on medium heat and stir constantly to prevent burning.
- Cut the beef shin into chunks and set aside. *Pat the meat cuts with a paper towel to achieve better browning.
- Start by adding the pork belly and the beef shin into the casserole. Brown all the meats on every side on medium heat. Once done, remove the meats and add them to a bowl.
- Add the sausages and the ground pork on medium heat in the same casserole. Brown the meats and breaks up the ground pork with a wooden spoon.
- Add back the pork belly and the beef shin into the casserole, along with any juices left in the bowl. Cook over medium heat for 5 minutes to flavor up. Stir constantly.
- Pour the wine into the casserole. With a wooden spoon stir and scrape any meat bits to the bottom. Cook over medium heat.
- Once the alcohol is evaporated add the San Marzano, the herbs, and salt. Stir and leave to cook for 2 minutes on medium heat.
- Add the passata and give a quick stir. Turn to low heat and let cook the calabrese sauce for 1 hour. Cover the casserole and stir often.
- After 1 hour add the water and adjust the seasoning. Stir and cook for another 30 minutes on low heat. Stir often.
Notes
*Pat- It will give a deep brown flavorful crust when browning the meats.
What is calabrese sauce?
Calabrese is a meat base recipe made with pork and beef. The variety of cuts gives the dish an incredible and unique taste.
What does calabrese sauce taste like?
This recipe has a rich, slightly spicy, creamy meaty flavor. A true pleasure to try.
Is calabrese sauce spicy hot?
No, is not. The level of the spicy is quite low, so no worries about the heat. If you want to be safe just remove the chili from the sauce. However, if you are brave enough you could add more chili or even a tablespoon of the typical spicy Nduja.
Can I double-batch the recipe?
Yes, of course. You may need to break down the browning process into more steps. As the recipe will call for more meats.
Is calabrese Italian?
Yes, of course. This calabrese recipe is a traditional dish from Calabria in the south of Italy.
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Calabrese sauce
