Sicilian Ragu Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1 Small: sweet onion, peeled
And minced,
1: Celery stalk, minced
1 Small: carrot, scraped and
Minced,
1/2 lbs: Ground pork, or 1/2 lb
Plain Italian sweet sausage,
Meat, removed from the
Casings and crumbled,
28 ounce: Can, whole tomatoes
2 Sprigs: fresh mint or 1/4,
Teaspoon dried thyme,
2 tbsp: Minced fresh parsley leaves,
Salt & freshly ground pepper,
To taste,
Directions:
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 1 1/2 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. ~--
Source from luhu.jp
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 1 1/2 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. ~--
Source from luhu.jp