Best Sicilian Ragu Recipes

SICILIAN SPAGHETTI SAUCE (RAGU) NO SUGAR ADDED

Sicilian Spaghetti Sauce (Ragu) No Sugar Added image

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

Ingredients

1 tablespoon olive oil
1 lb ground beef
1/4 cup grated parmesan cheese (optional)
1 teaspoon parsley
1/2 cup onion, chopped
3 garlic cloves
6 ounces tomato paste
28 ounces crushed tomatoes
1 tablespoon oregano
1/2 tablespoon basil
salt and pepper (optional)

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

Sicilian Ragu image

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 Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Yield 8

Number Of Ingredients 11

Ingredients

1 pound lean ground beef
1 pound ground pork
1 onion, chopped
2 (14.5 ounce) cans diced tomatoes
4 cloves garlic, minced
2 carrots, diced
1 (15 ounce) can baby peas
1 cup water
1 bay leaf
1 tablespoon olive oil
salt to taste

Steps:

In a large skillet cook ground beef, ground pork, and onion until brown.
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.

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

SICILIAN RAGU image

Categories Pork

Yield 8-12 servings

Number Of Ingredients 9

Ingredients

1 Tbsp olive oil
2# boneless pork loin (not tenderloin) cut into about 3 chuncks
3 garlic cloves minced
1 large yellow onion finely chopped (about 2 cups)
1 cup dry red wine
3 cups strained tomatoes or tomato puree
3 bay leaves
1/2# sweet Italian pork sausage (3 links)
2 pounds pasta

Steps:

Heat oil in Dutch oven medium-high heat until simmering Season the pork generously on both sides with salt & pepper. Sear on both sides until brown, 3-4 minutes per side. Transfer to a plate. Reduce the heat to medium-low and add the garlic & onion. Cook, stirring frequently until soft and translucent, 7-8 minutes. Return the pork to the pot and increase the heat to medium high and add the wine. Let it bubble for a minute or two and add the tomatoes and bay leaves. Bring to a boil and reduce the heat to medium low to maintain a gentle simmer. Remove the sausage from their casing and break apart into the pot in small chuncks. Cover the pot and keep at a gentle simmer for two to three hours, turning the pork every 30 minutes. When the pork appears to be done, remove it to a cutting board or large plate to cool enough to handle. By hand, pull it into shreds. If making the same day, just put it back in the sauce and reheat at serving time. (It needs time for the shredded meat to absorb the sauce) Serve as described above.