Ragù per rosticceria palermitana

Ragù per rosticceria palermitana has a slightly different preparation than the classic ragù but allows you to have a truly perfect result. Let's see together the recipe step by step

Recommended items to make this recipe:

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Cooking Method Sautéing, Simmering

Cuisine Italian, Sicilian

Courses How-tos, Latest Recipes

Difficulty Beginner

Time

Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins

Servings 10

Best Season Suitable throughout the year

Description

Many pieces of the Rosticceria Palermitana provide for the use of ragù inside them. However, you cannot use the classic ragù but this version which has a slightly different preparation than the classic one and which guarantees a better result.

It is very easy to make and above all delicious but above all it lends itself well to being used as a filling due to its more compact consistency.

Thanks to this ragù you can prepare delicious Sicilian ravazzate or Arancine a carne. You will get an extraordinary result without spills or nasty cooking surprises.

Let's find out together how to proceed step by step.

Ingredients

2 tbsp evo (extra virgin olive oil)
40 g unsalted butter
40 g soffritto (onion, carrot, celery mix)
250 g ground beef
250 g ground pork
250 g petite green peas
100 ml red vine
20 g tomato paste
400 ml tomato sauce
1 pinch Salt and pepper to taste
1 pinch Nutmeg to taste
2 1 Whole cloves

Instructions

How to cook ragù per rosticceria palermitana:

The first thing to do to prepare the ragù is the soffritto. It is basically a mix of vegetables. You will have to chop more or less finely, according to your tastes, carrot, celery and onion. In a saucepan, add a drizzle of extra virgin olive oil, the butter and the soffritto.
After a couple of minutes add the ground beef or veal and ground pork. Stir, therefore, always with a wooden spoon in order to start cooking the meat. You can season with salt, pepper and nutmeg in the quantities you prefer.
When the meat is almost completely cooked you can also add the peas, both fresh and frozen. Cover the lid again and continue to cook. Add then the red wine. Let the wine evaporate completely at this stage.
Now add the tomato paste and mix to incorporate it perfectly.
All you have to do is add the tomato sauce and continue cooking by covering with a lid. Add more salt, pepper, nutmeg to flavor the sauce.
I also add a whole clove. This is a little secret of mine. You try and you will see the big difference on the taste and smell of this tasty meat sauce!
After covering with the lid you will have to continue cooking for about ten minutes.
You will have to go over medium heat until the peas are well cooked but above all your sauce will have become very thick. Only then will it be perfect and you can put out the flame. About 35 minutes.
Now pour the sauce thus obtained into a bowl and let it cool completely. At that point cover with plastic wrap and place in the refrigerator until use.