Sicilian Ragu’ Sauce with Ground Beef
“Ragu’ con Carne
“Sucu ca Carni
This ragu’ sauce differs from the Bolognese meat sauce for the amount of tomato used and for the absence of the
carrots, celery and butter used in the classic sauce. Another feature of the Bolognese sauce is the use of
combining the ground beef, pork or veal.
The Sicilian version of ragu’ with ground beef, even though it is made with few ingredients, produces an aroma and
taste well balanced and this simple sauce can be a distinguished companion to baked ziti or by adding peas you can
use this sauce to make a classic Palermitano dish the Baked Ring Pasta, “Anelletti con Carne Capoliata”.
large onion chopped finely
of white wine
cans 12 oz. tomato paste, diluted with 1 can 12 oz. water
cups Italian peeled tomatoes, strained
pinch of oregano
and pepper to taste
Over medium-high heat, in a 6 quart sauce pot combine ¼ cup of olive oil and the onions: cook until the onion is
golden in color.
Add the ground beef, stirring continuously until it begins to brown, use a wooden spoon to mash any clumps of meat.
Add the wine and cook a few minutes to evaporate the alcohol.
Add tomato paste and stir it into the meat. Cook it a few minutes; add
12 oz. of water (use the can as measuring cup) and the strained tomato.
Add salt, pepper, oregano, and bay leaves.
Sauce should be a little watery, if necessary add additional water to cover the meat.
Bring to a boil, then reduce heat and simmer for 45 minutes.
Let it rest, then skim off any excessive fat.