Sicilian Ragu Recipes

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SICILIAN BEEF RAGOUT



Sicilian Beef Ragout image

This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d'Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. If you store the tomatoes in a microwave-safe container, they can be warmed with a 30-second zap.

Provided by Florence Fabricant

Categories     dinner, lunch, soups and stews, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

12 plum tomatoes, quartered lengthwise
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 sprigs fresh thyme
3 pounds beef chuck in 2-inch chunks
1/2 cup finely chopped fennel bulb
1/2 cup finely chopped leeks (white only)
1 shallot, finely chopped
4 cloves garlic, minced
2 tablespoons flour
12 large Sicilian green olives, pitted and chopped
1 teaspoon crushed red chile flakes
1 1/2 cups robust red wine
1/2 cup beef stock
3 branches fresh rosemary

Steps:

  • Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside.
  • Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.
  • Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours.
  • Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 830 milligrams, Sugar 4 grams, TransFat 0 grams

SICILIAN SPAGHETTI SAUCE (RAGU) NO SUGAR ADDED



Sicilian Spaghetti Sauce (Ragu) No Sugar Added image

This a terrific recipe with no added sugar because tomatoes contain sufficient sugar to make it naturally sweet. We'll put this on pasta not pancakes! It comes from the Sicilian Culture website. Try it and you will see. I also sub 1 lb cooked chicken (if using cooked chicken, cook sauce for complete time and add chicken just prior to serving), or 1 lb Italian hot sausage for the ground beef.

Provided by Merle 1

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 lb ground beef
1/4 cup grated parmesan cheese (optional)
1 teaspoon parsley
1/2 cup onion, chopped
3 garlic cloves
6 ounces tomato paste
28 ounces crushed tomatoes
1 tablespoon oregano
1/2 tablespoon basil
salt and pepper (optional)

Steps:

  • Add the olive oil.
  • chop cloves of garlic and add to the oil.
  • sautee and add the onions until they are clear or translucent
  • Try not to burn the garlic, as it will become bitter.
  • Combine the meat and fry the meat, breaking it apart until it is browned and cooked.
  • Add all to the sauce and continue to simmer for 40 minutes or more.

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