Recipe Sicilian Pasta Meat Ragu

 

RIGATONI with SICILIAN MEAT RAGU

RECIPE

MACCHERONI with SICILIAN MEAT RAGU

Ingredients :

1 & 1/2 pounds Ground Beef

4 tablespoons Olive Oil

3 links - Sweet Italian Sausage, meat removed from casing 

1 small Onion, peeled and chopped

28 ounces Tomato Passata 

3 tablespoons Tomato Paste

1 cup water

12 fresh Basil Leaves, washed and torn into smaller pieces

1 Bay Leaf

1 teaspoon dry Oregano

1 small Green Bell Pepper, cleaned and chopped

1 cup water

1 pound imported Italian Pasta (Rigatoni, Ziti, Spaghetti)

Add the ground beef  and sausage meat to a pot with 2 tablespoons of olive oil

Cook the meat on medium heat, breaking up the sausage with a wooden spoon. Cook until the meats lose their raw color and are cooked through. 

Remove the meat and set aside. Pour the fat out of the pot, and discard.

Add remaining 4 tablespoons of Olive Oil and chopped Green Pepper to the pot and cook on low heat for 8 minutes.

Add the chopped to the pot and cook on low heat with the green peppers for 4 minutes

Add the tomato paste to the pot, and cook on medium heat while stirring for 2-3 minutes. 

Add the Tomato Passata and the cooked meat into th pot. Add Salt, Black Pepper, bay leaf, water, and Oregano to the pot.

Turn the heat up to high. Cook until everything starts to bubble, then turn the heat down to a very low flame. Cook for 50 minutes on low heat, being sure to stir with a wooden spoon, scraping the bottom of the pot to keep ingredients from sticking. Add the fresh Basil to the pot in the last 10 minutes of cooking.

Turn the heat off, and let the meat rags rest while you cook the pasta.

Fill a large pot 3/4 full with water and 3 tablespoons of Salt and bring to rapid boil. Add the pasta of your choice and cook according to the directions on package.

Two minutes before the pasta cooking time, remove one cup of water from the pot and reserve on the side. One minute later, drain the pasta into a colander.

Add the past back into the pot it cooked in and add, 4-5 cups of the meat rags and stir. Drizzle a little Olive oil over the pasta and mix. 

Plate the pasta onto plates. Top the pasta with some more Meat Ragu. 

Serve to your guests, with grated Parmigiana Cheese on the side.

Enjoy !

Recipe by Chef Daniel Bellino Z

NONNA BELLINO's COOKBOOK

RECIPES From MY SICILIAN NONNA

by Daniel Bellino Z

AMAZON.com

SPAGHETTI w / SICILIAN MEAT RAGU

"MANGIA BENE" !!!

.

Sicilian Pasta with Tomatoes Recipe

 

MICHELA

With Her FAMILY'S Fresh GROWN TOMATOES

PACHINO, SICILY

MICHELA Makes SICILIAN PASTA w/ TOMATOES

In PACINO, SICILY

MACCHERONI alla MICHELA

PACHINO, SICILY

ITALIAN FOOD & TRAVEL

TRAVEL GUIDE - COOKBOOK

50 of ITALY'S BEST LOVED RECIPES

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RECIPE

PASTA

• 1 kg semolina flour
• 3 large eggs
• 1 teaspoon salt
• About 150–200 ml water

TOMATO SAUCE

• 800 g fresh cherry tomatoes
• 1 onion
• 1 bunch of fresh basil
• 3 tablespoons extra virgin olive oil
• Salt to taste

Sicilian Pasta Ceci Recipe Sicily

 

NONNA CONCETTA

CAVATELLI con CECI

SICILY

NONNA CONCETTA'S PASTA CECI SICILIANA

FIRGINTINI,  SICILY

PASTA CECI alla NONNA CONCETTA

With Her HOMEMADE CAVATELLI PASTA

PASTA CECI SICILIANA  alla CONCETTA

Recipe: 

For the dough: 

300g Semola rimacinata 150ml Warm water For the condimento: 250g Dried chickpeas 1 stalk Celery 1 Carrot 1 Onion 1-2 tablespoons Tomato purée Olive oil Salt

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

DANIEL BELLINO "Z"

AMAZON.com

CONCETTA

PASTA CECI SICILIANA  alla CONCETTA

Recipe: 

For the dough: 

300g Semola rimacinata 150ml Warm water For the condimento: 250g Dried chickpeas 1 stalk Celery 1 Carrot 1 Onion 1-2 tablespoons Tomato purée Olive oil Salt

Sacce - Sicilian Stuffed Meat Cheese Pies Sicily

 

Assorted SICILIAN SCACCE

by MARIA

MARIA & Her SCACCE

SICILIAN MEAT & CHEESE PIES

MARIA'S SICILIAN SAUSAGE SCACCE

SICILIAN MEAT, CHEESE, & VEGETABLE PIES

MODICA, SICILIA

SCACCE alla SICILIANA

alla MARIA

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

SOUPS, PASTA, SWEETS & MORE

AMAZON.com

SCACCE with WILD GREENS & SAUSAGE

SWISS CHARD, ESCAROLE or Any LEAFY GREEN

Can Be SUBSTITUTED for the WILD GREENS

NONNA BELLINO'S "SICILIAN RECIPES"

Sicilian Nonna Pasta with Cabbage Recipe

 

BELLA SARA MARIA

SICILY

PASTA with CABBAGE

alla BELLA SARA

SARA MARIA Makes PASTA with CABBAGE

In SICILY - Near MOUNT ETNA

If you make this Pasta, buy 2 Kohlrabi bulbs.

They usually don't sell Kohlrabi with the leaves in America,

but if you can find them with the leaves, buy them.

If you can't get the Kohlrabi with the leaves, buy 2 bulbs,

and buy Swiss Chard, or Spinach, or Escarole to substitute 

for the Kohlrabi leaves.

Substitute, Caciocavallo for the Tuma Cheese, which can usually find

in good Italian Specialty shops or cheese shop.

If you can't find Caciocavallo, use a combination of a bit of Mozzarella (cubed)

and grated Pecorino Romano Cheese.

As Sara says in the video, you can use any shot Pasta that you like.

We suggest Rigatoni or Cavatappi.

Enjoy !

NONNA SARA & SONS

ENJOYING the PASTA

NONNA BELLINO'S ITALIAN COOKBOOK

"RECIPES From MY SICILIAN NONNA"

AMAZON.com

Pantofola Sicilian Cookie Recipe

 

PANTOFOLA

One of FRANK SINATRA'S FAVORITES

PANTOFOLA COOKIES

Ingredients :

• 2 +3/8 cups of wheat flour
• 1 cup of semolina flour
• 3/4 cup of granulated sugar
• 1 cup of butter
• 1 egg
• 1 egg yolk
• 1/4 cup of sweet wine
• 1/2 tsp of vanilla powder
• 1 tbsp of milk
• 1 +3/4 tsp of baking powder
• 
  

FOR THE FILLING:

• 4 cups of peeled almonds lightly toasted
• 1 +3/4 cups of superfine sugar
• 300 ml of water
• 1 organic orange only the grated zest
• 3/8 cup of candied orange peel
• 3/8 cup of candied citron
• 2 tbsp of orange jam

FOR THE GLAZE:

• 2 cups of icing sugar
• 1 egg white whipped
• 1 organic lemon

INSTRUCTIONS

 

• I recommend that you prepare the filling the day before you prepare the pantofole.
• Chop the already lightly toasted almonds, put them in a pot with the water and sugar, and let them cook.
• After 15 minutes and that is almost at the end of cooking, add the grated orange peel.
• Let cool and add the candied fruit cut into very small cubes and the orange marmalade.
• Let the mixture rest overnight in the refrigerator covered with plastic wrap.

Preparing the shortbread.

• In a bowl put the flour, sugar and butter and rub well (sand), add the baking powder, eggs, sweet wine, and knead, if the dough is still too hard add milk a little at a time.
• Once you get a nice soft dough, let it rest in the refrigerator for half an hour wrapped in plastic wrap.
• Shape the cookies
• After 30 minutes have passed, roll out the dough with a rolling pin on a well-floured pastry board; it should be evenly about half an inch thick.
• Using a pastry cutter, cut out circles 4 inches in diameter, then place a knob of filling in the center of the dough disks and close, giving the cake an oval shape.
• Pinch the two ends of the oval with your fingers to form an “S”,
• Place the Pantofole on a baking sheet and bake at 370 F for 15 minutes (preheated oven in static mode), they should just brown.

Preparing the icing

• In a bowl put the powdered sugar, grated lemon peel and its juice, and the egg whites previously beaten to stiff peaks.
• Start mixing with a spoon until you get a nice glossy frosting.
• Spread it generously with a brush on each “slipper” and let it dry well before enjoying them.