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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sicilian Ragu’ Sauce Recipe

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This recipe for Sicilian Ragu’ Sauce is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  

4 medium onions chopped finely
1 cup olive oil
2 cans 28 oz. peeled tomatoes
2 cans 12 oz. tomato paste. Diluted in 1 cup of water
10 leaves basil
A pinch of oregano
2 bay leaves
Salt and pepper to taste
1 lb. pork neck bones
10 pork spareribs
5 links of sausages
8 oz. pork skin cut in thin strips
You can also add meat balls, boneless pork or beef loin roast larded with garlic.

Directions:
Directions:
Heat oil in a large stockpot over medium-high heat. Add onions and cook until the onions are golden, 4 to 6 minutes.
Add tomato paste a little at a time, stirring constantly. Cook it a few minutes and add an additional 2 cups of water. In a large bowl strain tomatoes to eliminate the seeds, or if you do not mind the seeds use a blender to crush the tomatoes, put into the saucepan. Add salt, pepper, oregano, and bay leaves. Increase heat to high, bring to a boil and cook for 4 minutes.
Wash neck bones, spareribs, and pork skin strips, add them to the pot.
Separate sausages into links and with any other meat, add to the sauce.
Heat to a boil, then reduce heat, taste for salt and simmer for 2 hours.
If it is too salty add a few skinned whole potatoes. When you first begin to cook the sauce it will be a little watery, as the sauce cooks it will reach the right consistency.

Number Of Servings:
Number Of Servings:
10

 

 

 

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