The Most Delicious Nduja Ragu – A Spicy Pasta Sauce
This post for the nduja ragu recipe was initially published on the 2nd of October, 2023.
You know how much we love pasta and sauces like white ragu or pink sauce, so this nduja ragu might not come as a surprise! We have shared anything from pasta alla cenere to pasta alla crudaiola, lasagna recipes and rigatoni pomodoro, as well as sharing the most delicious red pesto sauce from Sicily.
Although, we had yet to dip our feet into sharing something as a classic Italian food as ragu! But fear not, it comes with a delicious spicy twist called ‘nduja. A delicious, bold pork sausage spread typical of Calabria that literally took the world over! And can you even blame people for loving this spicy spread?
What is nduja? What does nduja taste like?
‘Nduja is a spicy spreadable pork sausage that originates in Calabria, most specifically it comes from the small town of Spilinga. ‘Nduja is made of different kinds of meat cuts and fat added to sun-dried Calabrian chilli peppers, which give this sausage its typical colour and bold flavour. Sometimes even paprika and other spices are added to the mix.
The ingredients are all minced together and then stuffed into a sausage casing and smoked. This makes it easy to use this spicy mixture to spread on bread, and cheese or used in other recipes like this nduja ragu, spread on pizza and even in sandwiches.
The spiciness can vary, but it’s well known for the abundance of chilli peppers used. The texture of ‘nduja is kind of like a pate or paste. This spread has become so popular even outside of Italy in the last few decades, that you can easily find it at supermarkets and Italian delis around the world. (Wikipedia)
What ingredients do I need for this nduja ragu?
This easy nduja ragu requires few ingredients and most are pantry items:
- ‘nduja: This sausage spread is the main star of this recipe. We used 80 g of ‘nduja, but you can use more or less depending on the level of spiciness you like. It really adds a kick to this ragu that will make you fall in love!
- pork mince: This recipe calls for a half and half on mince meat, as we reckon it adds more flavour to your ragu sauce.
- beef mince: Same as for the pork, the mix add a good flavour and combines two rich cuts of meat with the ‘nduja to add even more depth to your ragu.
- onion: At the base of any Italian soffritto you have an onion. We used a regular yellow onion, but can use even a different kind.
- carrot: Another element of your soffritto and base of this ragu recipe. You will need to peel it and cut it in cubes or thin slices.
- garlic: The recipe calls for three garlic cloves to add mince to your soffritto. You can use more or less depending on your taste.
- red wine: Wine is a popular addition to sauces in Italy, but you can also avoid using it and still get a very rich nduja ragu.
- canned tomato sauce: This will add to your soffritto, meat and nduja paste to help combine all the flavour and make it a delicious pasta sauce.
- olive oil: You will need this for the soffritto, brown meat and overall to start off your ragu.
- oregano: I think oregano adds so much to sauces and it’s sometimes a forgotten herb, but it smells and taste delicious in so many recipes. It’s my go-to herb!
- salt & pepper: There are measurements in the recipe, but I always find that salt and pepper must be added to taste in recipes, not everyone loves the same!
- basil leaves & parmesan: These are optional garnish to add on top of your nduja ragu when serving, but you can easily avoid them or swap them for what you like best.
Can I substitute anything in this nduja ragu recipe?
Indeed you can! There are plenty of swaps to make in this recipe and that’s what I call versatile!
- ‘Nduja: Being the main character of this recipe, it’s difficult to swap it and have the same exact kick and flavour that this spread gives. But in case you can’t find any, you can substitute it for chorizo, soppressata or for a vegan option you can use sun-dried tomatoes and a chilli paste.
- Mince: Instead of a mix, you can go use the same kind of meat or get a totally different one like lamb or even duck. If you are after a vegan option, vegan mince works really well or you could use lentils, which are a popular replacement or even chopped mushrooms.
- red wine: As we said before, you can totally avoid wine in your recipe, it will still be a tasty ragu. If you are after a replacement, you can try with stock, or white wine, port or even tomato juice.
- canned chopped tomatoes: You can use fresh tomatoes, like San Marzano or any type of tomatoes you prefer. I think cherry tomatoes add a sweet touch to it which pairs very well.
- soffritto: More than replacing soffritto, you can add on top of it like celery. You can use different kinds of onions, like red onions or if you love something different, leeks are a great option too!
- herbs & garnishes: The recipe calls for oregano, but you can use any herbs you prefer. Thyme, bay leaves or rosemary could work very well or even parsley and sage.
How to make nduja ragu – step by step
Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onions, minced garlic and finely diced carrot to make a soffrito. Cook for 3-4 minutes until they are soft.
Then add the pork and beef mince and brown your meat. Using a wooden spoon or fork, break the mince into smaller pieces. It will take around 5 minutes for the meat to be browned.
When ready, stir in the nduja paste and allow it to melt in the meat mixture. Make sure to stir it well to combine, so that it will infuse your sauce. Check if you need to add more depending on your spiciness preference.
Add the chopped tomatoes and wine and stir well to combine. Afterwards, season your sauce with oregano, salt and pepper. Reduce the heat to low and let it simmer for 45 minutes. This will allow all the flavours to combine and get richer.
Garnish with fresh basil and parmesan if desired. Serve your nduja ragu over your favourite pasta like fettuccine or spaghetti, use it on bread and remember to make a delicious scarpetta with it!
Can I make this ragu in advance? Can I freeze the spicy nduja ragu?
You can make this in advance indeed! And that’s one of the big joys of pasta sauce and pasta in general, they can easily fit into a meal plan and freezer meals. You can freeze this nduja ragu for up to three months. When you are ready to use it, you can thaw it overnight in the fridge, or I like to pop it in the pan with a bit of oil on low heat and wait for it to thaw.
What I love to do is make a big batch and freeze any leftovers. Even better, I freeze it in smaller containers enough for a plate of pasta or two, depending on how I think I will use it and it’s so quick to just grab it and have it on cooked pasta or even on mozzarella, delicious!
What does nduja ragu go well with?
I mean, the million dollar question and honestly, the list could be so long, because this ragu pairs well with almost anything you can think of:
- Pasta: The most classic pairing is to serve ‘Nduja ragù with pasta. Spaghetti, scarpariello pasta, ciriole, fettuccine, penne, gnocchetti or rigatoni are all great choices. The spiciness of the sauce complements the pasta nicely and if you want to learn more about how to make pasta check this guide, this one and learn more here.
- Pizza: Use ‘Nduja ragù as a pizza sauce or as a topping. It adds a fiery kick to your pizza and pairs well with other ingredients like mozzarella, burrata, cured meats, and vegetables.
- Polenta: Spoon ‘Nduja ragù over creamy polenta for a comforting and hearty dish. The perfect winter meal combo!
- Meat and Seafood: ‘Nduja ragù can be used as a sauce for grilled or roasted meats such as chicken, pork, or even lamb. It also pairs well with seafood, especially if you enjoy spicy seafood dishes.
- Vegetables: Use it as a sauce for roasted or grilled vegetables. The spiciness adds excitement to simple vegetable preparations.
- Eggs: Spread ‘Nduja ragù on toast or use it as a filling for omelets or scrambled eggs. It gives your breakfast a spicy twist. Or if you love something like shakshuka, this could be the best sauce to add onto it!
- Sandwiches: Spread ‘Nduja ragù on sandwiches or panini for a spicy kick. It works well with cured meats, cheese, and vegetables. It would work wonders with our pane cunzato too!
- Rice and Risotto: Mix ‘Nduja ragù into cooked rice or use it as a flavor base for a spicy risotto.
- Stews, Soups and Pasta Bakes: Add a spoonful of ‘Nduja ragù to hearty stews, chili, or bean soups to give them a spicy boost. It would work wonders with our baked mostaccioli recipe too!
- Dips and Spreads: Incorporate ‘Nduja ragù into dips or spreads for crackers, bread, or vegetables. It makes for a unique and flavorful appetizer.
- Crackers & Bread: This ragu could pair well with any cracker or bread you have like the friselle or even the gnocco fritto. Perfect to add on a cheese board too to add something spicy and unusual!
Do you have more pasta sauces on the blog?
This nduja ragu is not the only sauce recipe we have on the blog and actually, there’s plenty more coming in the next few months, because what is a good pasta dish if not paired with a good sauce:
- pesto alla siciliana – the cousin to the popular pesto alla Genovese and the classic pesto pasta. In this case it’s made with tomatoes and ricotta on top of the usual ingredients;
- white ragu – the perfect way to enjoy a meat sauce without the usual tomatoes;
- pesto alla genovese – a classic full of flavour and so delicious is known all over the world;
- italian pink sauce: while this is not really italian, but Italian American, this pasta sauce is so comforting we couldn’t avoid sharing it!
- friggione – coming right from Bologna (where you can aslo find the most famous cannelloni bolognese), this is one of those dishes that is not exactly a sauce, but it kind of is (make it make sense), if you love onion and things that only require time to get better and better in flavour this is for YOU!
The Most Delicious Pork & Beef Nduja Ragu
Ingredients
- 250 g pork mince
- 250 g beef mince
- 80 g nduja
- 1 onion
- 1 carrot
- 3 cloves of garlic
- 50 ml red wine
- 600 g canned tomato sauce
- 3 tbsp olive oil
- 2 tsp oregano
- 2 tsp salt
- 2 tsp pepper
- basil leaves to garnish
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onions, minced garlic and finely diced carrot to make a soffrito. Cook for 3-4 minutes until they are soft.
- Add the pork and beef mince and brown your meat. Using a wooden spoon or fork, break the mince into smaller pieces. It will take around 5 minutes for the meat to be browned.
- Stir in the nduja paste and allow it to melt in the meat mixture. Make sure to stir it well to combine, so that it will infuse your sauce.
- Add the chopped tomatoes and wine and stir well to combine.
- Season your sauce with oregano, salt and pepper.
- Reduce the heat to low and let it simmer for 45 minutes. This will allow all the flavours to combine and get richer.
- Garnish with fresh basil and parmesan if desired. Serve your nduja ragu over your favourite pasta like fettuccine or spaghetti, use it on bread, and enjoy!
Notes
- Check the level of spiciness and add more nduja spread if you want.
- You can freeze any leftovers for up to three months, thaw them when needed and pop them on pasta.
Shop the nduja ragu recipe
Have you ever tried nduja? Have you ever made traditional nduja ragu? Where would you use this spicy meat sauce? If you try this easy sauce recipe, let us know in the comments!
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