Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Ragù: The Perfect Sunday Pasta Sauce
Discover the rich, hearty Sicilian ragù – an ideal sauce to elevate your Sunday lunch.
📖 What is it
Discover the rich, hearty Sicilian ragù – an ideal sauce to elevate your Sunday lunch.
🛒 Ingredients
- ✓ 400g veal, cut into chunks
- ✓ 4 Sicilian sausages
- ✓ 50g lard
- ✓ 1 litre tomato sauce
- ✓ 1 onion
- ✓ 1 tablespoon tomato purée
- ✓ Extra virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Immerse yourself in the vibrant aromas of Sicily with this traditional ragù, a meaty sauce steeped in family stories and Sundays spent around a bustling table. Its secret lies in the strattu, a concentrated tomato paste that captures the sweetness of the Sicilian sun, turning every mouthful into a journey of authentic flavours and warm memories.
👨🍳 Preparation
- 1
Gently soften the finely chopped onion in the lard and extra virgin olive oil in a heavy-based pan.
- 2
Add the veal and sausages cut into pieces, browning them nicely.
- 3
Season with salt and pepper, then pour in half a glass of warm water mixed with the tomato purée.
- 4
Pour in half a litre of tomato sauce, cover, and let it simmer gently for three and a half hours, adding warm water if needed.
- 5
Once cooked, slice the sausages into smaller pieces, shred the meat, and return everything to the pan for a few minutes.
- 6
Use the ragù to dress your pasta, finishing with a dollop of fresh sheep’s ricotta if you like.
💡 Tips and Variations
- •
For a bolder flavour, try adding spicy Sicilian sausage to introduce a warm, peppery kick.
- •
If you prefer a looser sauce, stir in a bit more passata during cooking while keeping the rich taste intact.
- •
For a lighter take, swap some of the meat for fresh mushrooms, creating an intense yet less fatty ragù.
- •
Cooking in a terracotta pot helps the flavours meld beautifully with slow, even heat.
- •
A teaspoon of anchovy paste added during browning adds a subtle umami depth without overpowering the traditional taste.
- •
For a vegan twist, replace the meat with red lentils and finely chopped vegetables, preserving the sweetness of the strattu.
- •
Patience is key: let the ragù bubble gently for hours to allow every flavour to blend into a perfect embrace.
📦 Storage
- • Store the ragù in an airtight container in the fridge, where it will keep its freshness and flavour for up to three days.
- • Avoid freezing to preserve the sauce’s original texture and aroma.
- • Reheat gently over a low heat before serving to maintain its silky texture and rich taste.
🍷 Pairing
Pair this ragù with a robust Sicilian red like Nero d’Avola, whose full body and soft tannins complement the dish’s richness. Alternatively, a lighter Frappato or a Cerasuolo di Vittoria offers a fresher, fruitier match. For something from outside Sicily, a Tuscan Chianti Classico or a Spanish Rioja will beautifully highlight the ragù’s complexity.
Making this Sicilian ragù is like bringing a slice of family warmth and culture to your table. I warmly encourage you to give this recipe a go, share the wonderful aromas and flavours with your loved ones, and let a little bit of Sicily brighten your day. Don’t forget to share your cooking adventures using the buttons below – I’d love to hear how you get on!
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