Calabrese Meat Sauce Recipes

CALABRESE MEAT SAUCE

Steps:

• 1. In large pan, heat oil. Add garlic and saute until soft. Add onion, celery and carrot; saute for 5 to 7 minutes or until soft. Using a slotted spoon, remove vegetables from pan,. Set aside. Pat meat dry with paper towels; add to pan in which the vegetables were cooked and brown well. Add wine and simmer for 5 minutes. Add tomatoes, bay leaf, and salt. Return vegetables to the pan. Simmer ragu, covered, over low heat until meat is tender, about 45 minutes. Remove and discard bay leaf. Use at once or freeze for up to 3 months. serve over chunky types of pasta, such as penne or over slices of polenta. Just Sauces

CALABRESE SALAMI

Steps:

• Rehydrate the starter culture in 60 ml distilled water. (see notes)
• Weigh the lean meat and the back fat in grams. Divide the total weight by 1000, then multiply each ingredient by that number, except the distilled water (see notes). For example, if the combined weight of the meat and back fat is 2650 g, you need to multiply the ingredients specified above by 2.65.
• In a small bowl, combine the salt, Cure #2 and dextrose.
• Cut the meat and the back fat into 1-inch pieces, and place into separate bowls. Sprinkle 3/4 of the salt mixture over the lean meat and the remaining 1/4 over the back fat. Mix each well to ensure even distribution. Freeze both for 20-30 minutes.
• Grind the lean pork through a 1/2-inch (12 mm) grinder plate. Grind the back fat through a 1/4-inch (6mm) grinder plate.
• Combine the lean pork with the starter culture and all of the seasonings. Mix well, until sticky, then mix in the groud back fat. It helps to use a stand mixer with a paddle attachment for this.
• Stuff into beef bungs and tie into 10-inch (25cm) links.
• Using a sterilized needle or sausage pricker, prick holes across the entire salami.
• Weigh the salami, write down its weight on a tag and attach the tag to the salami.
• If desired, inoculate with mold.
• Use the leftover meat from the stuffer/stuffing tube to make a small sample for measuring the initial pH and the pH at later stages. Make sure to record the readings.
• Dry at 59F - 77F (15C - 25C) and 65%-86% RH for a period of 7 days as per the drying protocol above. Measure the pH, it should be below 5.3 at this point.
• Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 84% for about 3+ months.