Sicilian Ragu Recipes
SICILIAN BEEF RAGOUT
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d'Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. If you store the tomatoes in a microwave-safe container, they can be warmed with a 30-second zap.
Provided by Florence Fabricant
Categories dinner, lunch, soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside.
- Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.
- Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours.
- Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 830 milligrams, Sugar 4 grams, TransFat 0 grams
SICILIAN SPAGHETTI SAUCE (RAGU) NO SUGAR ADDED
This a terrific recipe with no added sugar because tomatoes contain sufficient sugar to make it naturally sweet. We'll put this on pasta not pancakes! It comes from the Sicilian Culture website. Try it and you will see. I also sub 1 lb cooked chicken (if using cooked chicken, cook sauce for complete time and add chicken just prior to serving), or 1 lb Italian hot sausage for the ground beef.
Provided by Merle 1
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the olive oil.
- chop cloves of garlic and add to the oil.
- sautee and add the onions until they are clear or translucent
- Try not to burn the garlic, as it will become bitter.
- Combine the meat and fry the meat, breaking it apart until it is browned and cooked.
- Add all to the sauce and continue to simmer for 40 minutes or more.
SICILIAN RAGU
A great way to use your aging veggies! Freeze any unused sauce for later use. Can be served as a side dish with a green salad and meat, or by itself as a main dish. Serve with your favorite large pasta noodle. Penne works well!
Provided by Laura
Categories Tomato Pasta Sauce
Yield 8
Number Of Ingredients 11
Steps:
- In a large skillet cook ground beef, ground pork, and onion until brown.n
- In a large saucepan mix together the tomatoes, garlic, carrots, peas, water, bay leaves, olive oil, and salt. Add meat mixture. Bring to a boil. Cover partially, and reduce to a simmer. Cook for one hour, stirring occasionally.n
Nutrition Facts : Calories 374.8 calories, Carbohydrate 11.3 g, Cholesterol 83.4 mg, Fat 25.6 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 410.1 mg, Sugar 5.4 g
SICILIAN RAGU
A great way to use your aging veggies! Freeze any unused sauce for later use. Can be served as a side dish with a green salad and meat, or by itself as a main dish. Serve with your favorite large pasta noodle. Penne works well!
Provided by Laura
Categories Tomato Pasta Sauce
Yield 8
Number Of Ingredients 11
Steps:
- In a large skillet cook ground beef, ground pork, and onion until brown.n
- In a large saucepan mix together the tomatoes, garlic, carrots, peas, water, bay leaves, olive oil, and salt. Add meat mixture. Bring to a boil. Cover partially, and reduce to a simmer. Cook for one hour, stirring occasionally.n
Nutrition Facts : Calories 374.8 calories, Carbohydrate 11.3 g, Cholesterol 83.4 mg, Fat 25.6 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 410.1 mg, Sugar 5.4 g
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- Peel the onion, wash and clean the carrot and celery and chop the vegetables finely. Heat the oil in a saucepan. Add the onions and sauté until they become clear. Briefly fry the carrot and celery as well. Add the minced meat and fry intensely. Add the wine and let the liquid evaporate. Add the puréed tomatoes and peas to the pot. Mix everything well and season with salt.
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