Recipe for Ragu Siciliana


1 onion, chopped
1/4 cup virgin olive oil
3 tablespoon tomato paste
1/2 cup red wine
2 cup plain tomato sauce *
1 can crushed tomatoes
1 tablespoon sugar
1 tablespoon cocoa
1 dash cinnamon
1 lb sausage (hot or sweet) [opt]
1 polpette di manzo ii *
1 bracciole * [opt]


PREPARE MEATS: Prepare and brown bracciole, if used. Poke holes in the sausage to let excess fat escape, then brown in about 2 T olive oil. Prepare and brown polpette.

SAUCE: In a large pot, saute the onion in oil until soft. Add wine and dissolve in the tomato paste. Cook until alcohol evaporates. Then add tomato sauce, tomatoes, sugar, cocoa. and cinnamon. Add a little salt and pepper ( not too much). Add meats. Cover and simmer over low heat for 1-2 hours. Add a little water (no more than 1/4 c) if sauce appears too thick. Test for seasonings. Remove meats to a separate platter. Serve sauce over rigatoni, bucatini, or similar pasta.

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