Sicilian ragu

Yield: 1 servings

Measure Ingredient
3 tablespoons Olive oil
1 \N Small sweet onion, peeled
\N \N And minced
1 \N Celery stalk, minced
1 \N Small carrot, scraped and
\N \N Minced
½ pounds Ground pork, or 1/2 lb
\N \N Plain Italian sweet sausage
\N \N Meat, removed from the
\N \N Casings and crumbled
28 ounces Can, whole tomatoes
2 \N Sprigs fresh mint or 1/4
\N \N Teaspoon dried thyme
2 tablespoons Minced fresh parsley leaves
\N \N Salt & freshly ground pepper
\N \N To taste

1. Heat 2 tablespoons of the oil in a 3 quart non-aluminum saucepan.

Add the onion, celery, and carrot and saute over low heat until the

vegetables just begin to color. Use a slotted spoon to remove the vegetables to a plate. Set aside until needed.

2. Add the remaining tablespoon of oil to the pan and saute the ground

pork until it is lightly browned. Pour off and discard any excess fat from the pan and return the vegetables to the pan.

3. Puree the tomatoes and add them to the saucepan along with the mint,

parsley, and salt and pepper. Bring to a boil, lower the heat, and

simmer, uncovered, stirring occasionally, for 1½ hours.

This sauce may be refrigerated in a tightly covered container for up to one week. It can also be frozen for up to 4 months.


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