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