Doesn’t look like much, but smells and tastes wonderful. This is my take on a Sicilian style ragu: A combination of beef chuck and spicy Italian sausage, red wine, garlic, fennel seeds, black pepper, crushed allspice, cloves, cinnamon stick. Finished with fresh peas. The warm spices make this my favorite ragu! It rivals bolognese, napoletana, and Genovese for me.
by pisceanhaze
5 Comments
Make some arancini with that and then invite me for dinner, I’ll bring the wine!
What makes this Italian food besides calling it ragù?
With this beautiful ragù you can cook anelletti! https://www.ricettedalmondo.it/anelletti-al-forno.html
god damn i love peas in red sauce
My recipe :
4 or 5 tablespoons extra virgin olive oil
2 cloves garlic
1lb ground chuck roast
1/2 lb Italian sausage of your choice (I used a spicy one)
Glass of white wine ( you can use red, I just only had white)
Couple tablespoons Tomato paste
Large can of San marzano tomatoes
Black pepper
1/2 stick of cinnamon
2 cloves
3 or 4 allspice berries crushed
Teaspoon of fennel seeds
Nutmeg
Sugar
Cup of frozen peas
-add oil, fennel seeds, cloves , cinnamon stick, and garlic to pan on low-medium heat, cook garlic until fragrant.
-add the meats and break them up , turn up heat to medium-high and brown the meat
-add the wine and cook it off until it is mostly evaporated.
– add the tomato paste and cook for a minute or two.
-add the tomatoes, and some water.
-add the allspice, black pepper, and a few gratings of nutmeg. Add a bay leaf if you have it.
-add a generous pinch of sugar.
-simmer on low for about 2 hours, add the peas in the last 15-20 minutes.
I served it with some penne as that’s what I had.
You can scream it’s “not Italian” all you want, but the ingredients and technique are exactly what I’ve seen countless Italian cooks in Italy make themselves, and this tastes close enough to sauces i tasted in Sicily. Some of you need to chill and just eat and enjoy.