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Sicilian Ragu

LAURA

LAURA

A great way to use your aging veggies! Freeze any unused sauce for later use. Can be served as a side dish with a green salad and meat, or by itself as a main dish. Serve with your favorite large pasta noodle. Penne works well!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet cook ground beef, ground pork, and onion until brown.
  2. In a large saucepan mix together the tomatoes, garlic, carrots, peas, water, bay leaves, olive oil, and salt. Add meat mixture. Bring to a boil. Cover partially, and reduce to a simmer. Cook for one hour, stirring occasionally.
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Reviews

julie vitale
12

julie vitale

1/6/2009

I was not crazy about this recipe at all. I am 100% Italian and I have never eaten Ragu with this kind of recipe. If you really want to make it I suggest finding a more authentic Ragu recipe

Jamielle
2

Jamielle

2/20/2008

Its a great dish for a party or anything and enjoyable to the family

Jenny J.
1

Jenny J.

6/10/2013

This recipe as is gave me some issues as is. However, with a few adjustments we still ended up with a pretty good meal. I immediately added some chopped bacon to the meat because I wanted it to be a little more authentic and we don't care for canned peas so I also decided to omit them right off the bat. When I got the meat cooked and everything combined in the pan to simmer it was much too dry. I ended up adding a can of tomato paste, an extra can of diced tomatoes, and a can of tomato sauce. With these changes it turned out great. Will make again.

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