Sicilian Ragu
INGREDIENTS
3 Tbsp olive oil
1 large carrot, diced
1 stalk celery, diced
1/2 white onion, diced
1/2 lb (225g) ground beef
1/2 lb (225g) ground pork
1/2 cup (120ml) white wine
1 tsp ground cloves
2-3 bay leaves
Salt
Fresh black pepper
4 tbsp (65g) tomato paste
2 Cups Water
1/4 Cup (30g) frozen peas
2 oz. (55g) grated caciocavallo cheese (substitute a sharp provolone if you can't find it)
METHOD
1. Heat Olive Oil in a large saucepan on medium heat.
2. Add Carrot, Celery, and Onion. Sauté for 2-3 minutes, or until the onion is tender and slightly transparent.
3. Add the ground beef and pork. Sauté until the meat is browned
4. Once meat is browned, add the white wine.
5. Bring to a simmer and allow to cook for 3-5 minutes, or until the smell of alcohol has evaporated.
6. Add the ground cloves and bay leaves.
7. Salt and pepper to taste.
8. Mix the tomato paste with the water.
9. Add the tomato mixture into the ragù, along with the frozen peas.
10. Simmer, partially covered, until the sauce thickens and most of the excess moisture has evaporated, about 2 hours.
11. Turn the heat off, stir in the caciocavallo cheese, and set aside to cool.
HOW TO SERVE
This is great as a filling for Arancini or Pezzi