Sicilian Ragu
Yield
6 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
sweet vidalia onions
small, peeled, minced |
|
| 1 | each |
celery stalks
minced |
|
| 1 | each |
carrots
small, peeled and minced |
|
| ½ | pound |
ground pork
or mild Italian sausage, crumbled |
|
| 28 | ounces |
tomatoes, canned
whole |
|
| 2 | Sprigs |
mint leaves
fresh, or 1/4 teaspoon dried thyme |
*
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 1 | each |
sweet vidalia onions
small, peeled, minced |
|
| 1 | each |
celery stalks
minced |
|
| 1 | each |
carrots
small, peeled and minced |
|
| 226.8 | g |
ground pork
or mild Italian sausage, crumbled |
|
| 809.2 | ml/g |
tomatoes, canned
whole |
|
| 2 | Sprigs |
mint leaves
fresh, or 1/4 teaspoon dried thyme |
*
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
- Heat 2 tablespoons of the oil in a 3 quart saucepan.
Add the onion, celery, and carrot and sauté over low heat until the vegetables just begin to color.
Use a slotted spoon to remove the vegetables to a plate.
Set aside until needed.
- Add the remaining tablespoon of oil to the pan and sauté the meat.
Pour off and discard any excess fat from the pan and return the vegetables to the pan.
- Purée the tomatoes and add them to the saucepan along with spices, salt and pepper.
Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, for 1½ hours.
This sauce may be refrigerated in a tightly covered container for up to one week, or frozen for up to 4 months.
