Sicilian Ragu

Directions

1. 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.

1. 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.

1. 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.