Sicilian ragu
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Sicilian ragu
  Sauces    Sicilian    Pizza  
Last updated 6/12/2012 1:00:36 AM. Recipe ID 23801. Report a problem with this recipe.
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      Title: Sicilian ragu
 Categories: Sauces, Pizza
      Yield: 1 Servings
 
      3 tb Olive oil
      1    Small sweet onion, peeled
           And minced
      1    Celery stalk, minced
      1    Small carrot, scraped and
           Minced
    1/2 lb Ground pork, or 1/2 lb
           Plain Italian sweet sausage
           Meat, removed from the
           Casings and crumbled
     28 oz Can, whole tomatoes
      2    Sprigs fresh mint or 1/4
           Teaspoon dried thyme
      2 tb Minced fresh parsley leaves
           Salt & freshly ground pepper
           To taste
 
  1.  Heat 2 tablespoons of the oil in a 3 quart non-aluminum saucepan.
      Add the onion, celery, and carrot and saute over low heat until
  the
      vegetables just begin to color.  Use a slotted spoon to remove the
      vegetables to a plate.  Set aside until needed. 2. Add the
  remaining tablespoon of oil to the pan and saute the ground
      pork until it is lightly browned.  Pour off and discard any excess
      fat from the pan and return the vegetables to the pan. 3. Puree
  the tomatoes and add them to the saucepan along with the mint,
      parsley, and salt and pepper.  Bring to a boil, lower the heat,
  and
      simmer, uncovered, stirring occasionally, for 1 1/2 hours. This
  sauce may be refrigerated in a tightly covered container for up to
  one week. It can also be frozen for up to 4 months. ~--
 




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Recipe ID 23801 (Apr 03, 2005)

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