Sicilian Ragu
Submitted by mellic5
Slow-simmered Sicilian ragu with ground pork, pureed tomatoes, soffritto vegetables, and fresh mint. Freezes for months and gets richer with every reheat.
YIELD
6 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsForget jarred sauce. This Sicilian ragu simmers for 90 minutes and rewards you with a meat sauce that’s deep, rich, and surprisingly different from the usual Bolognese.
A classic soffritto of sweet Vidalia onion, celery, and carrot starts things off, building an aromatic base before crumbled ground pork (or mild Italian sausage) joins the pan.
Pureed whole tomatoes go in next, along with something unexpected: fresh mint. It’s a distinctly Sicilian touch that lifts the heaviness and adds a bright, herbal note.
This sauce stores in the fridge for a week or freezes beautifully for up to four months, so doubling the batch is always a smart move.
Chef Tips
- Mince the soffritto vegetables very fine. They should nearly dissolve into the sauce during the long simmer, creating a silky texture rather than chunky bites.
- Brown the pork properly before adding the tomatoes. Break it into small crumbles and let it develop color. That fond on the bottom of the pan is pure flavor.
- Use whole canned tomatoes and puree them yourself. Pre-crushed tomatoes are often made from lower-quality fruit and taste more acidic.
- Try this over rigatoni or pappardelle. The tube and ribbon shapes catch the meaty sauce better than spaghetti.
Ingredients
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.
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