Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan.

The high fat content of cured meats, as well as their high proportion of seasonings like salt and dried herbs, makes them the secret ingredient in this classic sauce.They add impactful flavor and luscious fat quickly and easily.

And of course, using salami in your sauce is a great way to reduce food waste at home.. First, pick your cured meats.A mixture of sweeter meats like prosciutto and country ham, deeply spiced soppressata and finocchiona, and extra fatty cuts like guanciale or pancetta make the ideal blend for a ragu Bolognese.Paired with a smaller portion of ground chuck, they add a balanced blend of flavor and texture, lending the quality of their seasoning and aging to the sauce in no time.. Next, chop them up.

Using a food processor, or a sharp knife and some patience, finely chop the larger pieces into very small bits.Finely chopping the meats before cooking allows them to fully integrate into the sauce, releasing their flavor and blending right in with the texture of the ground meat..

Finally, cook them in batches.

This allows each cut of cured meat to fully render, so they’ll brown properly, release their fat and seasonings into the fond, and nearly melt into the final sauce.Seal bag, and return steaks to refrigerator.

Let marinate, turning bag and massaging steaks occasionally, at least 6 hours or up to 12 hours.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.Add log along edge of coals.

Cover grill, and heat to medium-high (400°F to 450°F).Remove steaks from plastic bag, and discard marinade.