Sicilian ragù is a rich and flavorful sauce, typical of the cuisine of my land, ideal for Sunday lunches and special occasions.

Unlike other regional variants, this ragù is distinguished by the addition of peas, which give the sauce a touch of sweetness and color, making it even more delicious and characteristic.

It is perfect for dressing various types of pasta, particularly homemade fresh pasta—like macaroni—but also for enriching baked pastas.

Its unmistakable aroma is due to the presence of bay leaves, a typical Mediterranean spice, which gives it an intense and enveloping fragrance.

The full and decisive taste of Sicilian ragù is further enhanced by the use of tomato paste and a generous grind of black pepper, which together help create a flavorful, dense, and fragrant base.

The ground meat, often a mix of beef and pork, is slowly browned, allowing the flavors to blend perfectly.

The cooking is long, the ragù must simmer for several hours on low heat, so that the sauce reduces and becomes thick and dense.

Only in this way is the final result achieved, which makes this sauce so special: a ragù that tastes of home, family, and celebration.

Preparing Sicilian ragù is an act of love and a celebration of tradition, a dish that encapsulates the authentic aromas and flavors of Sicily.

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

2.12 oz onion
2.12 oz celery
2.12 oz carrots
1.32 lbs ground veal
2/3 cup red wine (or dry white wine)
4 1/4 cups tomato purée
2 leaves bay leaves
1 tbsp tomato paste
10.58 oz peas
to taste salt
to taste black pepper (ground)
1 tbsp sugar (optional)
to taste extra virgin olive oil

Tools

1 Cutting board
1 Knife for vegetables
1 Pan thick-bottom diameter 10 inches with lid
1 Wooden spoon

Steps

To prepare Sicilian ragù start by finely chopping the onion, carrot, and celery on the cutting board, then transfer them to a large pan adding olive oil.
Sauté over a moderately high flame, stirring often, until they take on a nice golden color without burning.
Add the minced meat, breaking it up gradually with the wooden spoon over high heat, and continue to stir often until the meat is evenly cooked.
Deglaze with red or dry white wine and let it completely evaporate.
Add the tomato purée and an equal amount of water as the purée, hence 1 liter.
Then add two bay leaves.
And finally a tablespoon of tomato paste dissolved in a little hot water.
Bring to a boil, salt, and pepper.
Lower the flame and move the pan to the smallest burner, keeping the flame to a minimum and cook with a partially closed lid for about 2 and a half hours.
If necessary, during cooking, add a little hot water.
To correct any acidity of the tomato, add a tablespoon of sugar to the ragù.
About 20 minutes before turning off the flame, add the peas.
Finish the cooking and, if the ragù is to be used for making baked pasta, remember to leave it slightly more liquid.
Remove the bay leaves.
The Sicilian ragù is now ready.