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Sicilian Ragù




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1/2 lb each of beef, veal and pork or 1 1/2 lbs of beef, grond

1 egg

1/2 cup caciocavallo cheese, shredded

2 garlic cloves, chopped

2 tablespoons chopped Italian flat leaf parsley

2 tablespoons extra virgin olive oil

3/4 cup red wine

2 (28 oz) cans of Italian whole peeled tomatoes, crushed

1 tablespoons sugar

1 tablespoons fennel seeds

1/2 teaspoon nutmeg, preferably freshly grated

1/2 teaspoon all spice

1/4 teaspoon ground cloves

salt and black pepper to taste


Add to a bowl the meat, grated cheese, parsley, garlic, egg, salt, pepper and mix.

Add the tomatoes to a bowl, and use a little water to get the remaining sauce from the can and crush them by hand or with a potato masher.

Brown the meat mixture in the olive oil.

Add the red wine to the browned meat and let it cook for 5 minutes.

Add the tomatoes to the meat and heat to a mild simmer.

Mix in all of the spices.

Turn the heat to boil, then immediately turn to the lowest possible simmer. Cover it and simmer for 75 minutes.


Super traditional, give it a shot.




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