Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Mince and Pea Ragù: A Truly Traditional Sauce
Discover the rich, flavoursome Sicilian mince and pea ragù — a hearty sauce that’s perfect for pasta or filling classic dishes like baked anelletti and arancini.
📖 What is it
Discover the rich, flavoursome Sicilian mince and pea ragù — a hearty sauce that’s perfect for pasta or filling classic dishes like baked anelletti and arancini.
🛒 Ingredients
- ✓ 300g minced veal
- ✓ 1 litre tomato passata
- ✓ 100g shelled peas
- ✓ 1 onion
- ✓ ½ celery stalk with leaves
- ✓ A handful of parsley
- ✓ 1 carrot
- ✓ Vegetable stock, as needed
- ✓ 1 glass white wine
- ✓ 1 teaspoon sugar
- ✓ A pinch of nutmeg
- ✓ Extra virgin olive oil
- ✓ Salt, to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
This Sicilian mince and pea ragù is a thick, fragrant sauce that forms the heart of many traditional island recipes such as oven-baked anelletti and arancini. Slow, patient cooking brings out a deep, authentic flavour reminiscent of old-world kitchens.
👨🍳 Preparation
- 1
Finely chop the onion, celery, and carrot, then gently sauté them in a saucepan with four tablespoons of extra virgin olive oil.
- 2
Add the minced veal, breaking it up well to prevent large lumps forming, and cook for a few minutes until browned.
- 3
Pour in the white wine and allow it to fully evaporate.
- 4
Stir in the peas and cook for another 5 minutes, stirring occasionally.
- 5
Add the tomato passata, then season with sugar, salt, pepper, nutmeg, and the chopped parsley.
- 6
Cover with a lid and simmer gently on a low heat for about an hour and a half, adding hot vegetable stock if the sauce starts to dry out.
- 7
Once cooked, adjust seasoning as needed and use this mince and pea ragù to dress pasta, make lasagne, or fill the famous Sicilian arancini.
💡 Tips and Variations
For a deeper flavour, stir in a tablespoon of tomato purée or swap some of the veal for pork mince. Finish with a sprinkle of grated Sicilian pecorino cheese for an authentic touch.
📦 Storage
- • Store the mince and pea ragù in an airtight container in the fridge for up to 2–3 days.
- • Alternatively, freeze in portions for a convenient ready-to-use sauce whenever you need it.
🍷 Pairing
This Sicilian mince and pea ragù pairs beautifully with a glass of Sciacca Cabernet Sauvignon, a full-bodied, rounded red wine that brings out its rich aromatic notes.
Give this hearty Sicilian ragù a go at home — it’s a real crowd-pleaser that brings a touch of Italian sunshine to your dining table. Perfectly comforting and full of flavour, it’s ideal for gathering friends and family around for a rustic meal. Don’t forget to share your creations and enjoy every comforting, delicious mouthful together!
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