Ragu siciliana

8 servings

Ingredients

Quantity Ingredient
1 Onion, chopped
¼ cup Virgin olive oil
3 tablespoons Tomato paste
½ cup Red wine
2 cups Plain Tomato Sauce *
1 can Crushed tomatoes
1 tablespoon Sugar
1 tablespoon Cocoa
dash Cinnamon
1 pounds Sausage (hot or sweet) [opt]
Polpette di Manzo II *
1 Bracciole * [opt]

Directions

PREPARE MEATS: Prepare and brown bracciole, if used. Poke holes in the sausage to let excess fat escape, then brown in about 2 T olive oil.

Prepare and brown polpette.

SAUCE: In a large pot, saute the onion in oil until soft. Add wine and dissolve in the tomato paste. Cook until alcohol evaporates. Then add tomato sauce, tomatoes, sugar, cocoa. and cinnamon. Add a little salt and pepper ( not too much). Add meats. Cover and simmer over low heat for 1-2 hours. Add a little water (no more than ¼ c) if sauce appears too thick. Test for seasonings. Remove meats to a separate platter. Serve sauce over rigatoni, bucatini, or similar pasta.

Submitted By NICK LA ROCCA On 01-01-95

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