Steak Italian

Sicilian ragu (ragu alla siciliana) recipe

Name: Sicilian ragu (ragu alla siciliana) recipe
Yield: 8
Cuisine: /italian
Ingredients: 100ml extra virgin olive oil; 450g Italian pork sausages, halved crossways; 350g pork spare ribs (bone in); 450g chuck steak, cut into 8cm pieces; 450g skinless pork belly, cut into 3cm pieces; 2 onions, finely chopped; 3 garlic cloves, chopped; 2 bay leaves; 1 rosemary sprig; 300ml red wine (substitute white wine); 1/3 cup (90g) tomato paste; 3 x 400g cans whole tomatoes, roughly chopped (substitute canned chopped tomatoes); 1kg desiree potatoes, peeled, halved; 200g frozen peas (optional); Cooked spaghetti and steamed greens (optional), to serve

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by delicious. team

delicious. team

Aug 08, 2018

“Traditionally, ragù was made on a Sunday and normally it would be the mamma of the house who would get up early to get it started over a fire, so that it would be ready in time for a late lunch. Nowadays, with slow cookers and heavy casseroles like Le Creuset, you can get it going, turn the oven on low and go out for the day. You will come back to a wonderfully rich and sticky ragù ready to cling to pasta shapes or gnocchi. “Don’t worry if you don’t have all the types of meat – it really should be made with what you have to hand. Do try to find proper Italian sausages, though, as they are full of flavour from garlic, wine and sometimes fennel seeds, and don’t contain rusk. Serve with dried or fresh long pasta.” This is an edited extract from The Long & the Short of Pasta by Katie and Giancarlo Caldesi (Hardie Grant Books, RRP $34.99).

100ml extra virgin olive oil
450g Italian pork sausages, halved crossways
350g pork spare ribs (bone in)
450g chuck steak, cut into 8cm pieces
450g skinless pork belly, cut into 3cm pieces
2 onions, finely chopped
3 garlic cloves, chopped
2 bay leaves
1 rosemary sprig
300ml red wine (substitute white wine)
1/3 cup (90g) tomato paste
3 x 400g cans whole tomatoes, roughly chopped (substitute canned chopped tomatoes)
1kg desiree potatoes, peeled, halved
200g frozen peas (optional)
Cooked spaghetti and steamed greens (optional), to serve

Method

1.

Heat half the oil in a large flameproof casserole with a fitted lid over medium heat. In batches, add meat and cook, turning, for 6 minutes or until evenly browned, then transfer to a heatproof bowl. Add onion, garlic, bay leaves, rosemary and remaining 50ml oil, and cook, stirring occasionally, for 8 minutes or until onion is softened but not coloured. Return meat to pan, increase heat to high, add wine and bring to the boil. Cook, stirring occasionally, for 2 minutes or until reduced slightly. Add tomato paste, tomatoes and stock, and bring to the boil.
2.

Reduce to a simmer and cook, covered, for 1 hour. Add potatoes and cook for a further 2 hours. Uncover and cook for a further 2 hours or until meat is very tender and potatoes are tender. Add peas in the final 15 minutes of cooking time.
3.

Eat the stew as it is or ladle off most of the sauce and serve it with pasta, followed by the meat and potatoes as a main course served with steamed greens