meat, vegetables, tomatoes – a little patienceand a lot of passion.
4.91 from 11 votes
Prep Time 30 minutesmins
Cook Time 3 hourshrs
Total Time 3 hourshrs30 minutesmins
Course Main Course, main dish, Sauce
Cuisine Italian, meat, sicilian
Servings 6serves
Calories 405kcal
Ingredients
1carrot
1stickcelery
1large onion
2tablespoonoilvirgin olive
400gbeefminced
200gporkminced
¼lwinewhite dry
1ltomatoespuréed
200gpeas
salt to taste
pepperto taste
Instructions
Peel the onion, wash and clean the carrot and celery and chop the vegetables finely. Heat the oil in a saucepan. Add the onions and sauté until they become clear. Briefly fry the carrot and celery as well. Add the minced meat and fry intensely. Add the wine and let the liquid evaporate. Add the puréed tomatoes and peas to the pot. Mix everything well and season with salt.
Cover the ragù and simmer gently over a low heat for at least 3 hours: pippiare, as they say in Sicily. Stir occasionally. Season to taste with salt and pepper.
The sauce is best served with short, tubular pasta. Mix the pasta with plenty of ragù and garnish with grated Pecorino Siciliano.