The Sicilian Ragù is basically a mixture of minced meat, tomato sauce and peas. It is a very versatile Ragù, not only for seasoning pasta or rice or even eaten as it is with a few slices of rustic bread. It also forms the filling of the famous Sicilian arancini.
Generally speaking, the best thing for Ragù, including Bolognese, would be to prepare it the day before as it takes a long time to prepare, mainly because it will strengthen in taste the day after.
Serves 4-5, Preparation 30 mins, Cooking approx 3 hours
- 400 g Minced beef or veal
- 200 g Minced pork
- 650 g Tomato sauce
- 1 white onion
- 1 carrot
- 1 celery stalk
- 100 g fresh or frozen peas or canned peas
- 1 teaspoon fine table salt
- Half a glass of dry white wine
- Fresh basil, 5-6 leaves
- Black pepper, a pinch
- Olive Oil or EVOO – Extra Virgin Olive Oil, 2 generous spoonfuls
Prepare Soffritto, so chop onion, celery and carrot.
Heat 2 tablespoons of olive oil or EVOO in a saucepan and sauté soffritto for a few minutes.
Add the minced meat, turn up the flame, fry until brown, then deglaze with half a glass of white wine and allow the alcohol to evaporate.
Lower the flame, pour in the peas and let them flavour with the rest for a few seconds, pour in the tomato sauce and a drop of water, seasoning to taste, stir.
Cover with a lid leaving a small gap open so that it puffs out, cook Ragù on a low flame for about 3 hours. The more you cook it, the better it gets. Add basil, another pinch of salt and pepper if necessary, stir, ready.