- 1 onion, chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
- 3 Tbsp olive oil
- 500g (1lb) lean minced pork or beef or sausage
- Salt and pepper
- A pinch of nutmeg
- 2 bay leaves
- 1 tsp marjoram
- A few parsley stems
- 300-400 ml (10-14 fl oz red or dry white wine)
- 2 Tbsp tomato paste
- 820g (1lb 12oz) tin of peeled tomatoes
- Grated Parmesan or pecorino for serving
Fry the onion, carrot and celery in oil until soft. Add the meat and fry gently, crushing it with a fork until it changes colour. Season with salt, pepper and nutmeg, and add the bay leaves, marjoram and parsley stems. Add the wine (red is used in Sicily) and stir in tomato paste. Cook over high heat, stirring occasionally, until the wine has evaporated. Add the peeled tomatoes and simmer very slowly, half covered for 1-3 hours. Stir often and add water if necessary, so the sauce does not stick.
Yield: 6 servings
From: Mediterranean Cookery by Claudia Roden
Gray: This was great, but it turned out a little greasy. I’ll let you read Katie’s comments below on that. Just drain the meat. A side note in the recipe said that sausage and red wine was a traditional Sicilian combination, so that is what I used. This was very easy and was incredibly delicious. The end result was a rich sauce with an intensity of flavor that was unlike anything I’ve made before. It is time consuming, so I think in the future, I’ll make a double batch and freeze some to have it prepared. That being said, we’ll definitely be making this again.
Katie: This was a good recipe, but a little greasy. Gray used Italian sausage because that is what the cookbook said was used most. However, the recipe didn’t say to drain the meat, so he didn’t. I scooped out a lot of grease at the end, but there was still a fair amount on our plates. It was easier to get more of the grease out after it had been in the fridge. We used it to make a new leftover, which we both like to do. We made some rigatoni and used it to line the bottom of two very small baking dishes, put the bolognese on top, then cheese on top of that. We baked until warm and the cheese had melted. It made for another yummy supper! We would make again, but would drain whatever kind of meat we used to hopefully not end up with quite so greasy a sauce.