*  Exported from  MasterCook  *
 
                               SICILIAN RAGU
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Olive oil
    1                    Small sweet onion, peeled
                         And minced
    1                    Celery stalk, minced
    1                    Small carrot, scraped and
                         Minced
      1/2   lb           Ground pork, or 1/2 lb
                         Plain Italian sweet sausage
                         Meat, removed from the
                         Casings and crumbled
   28       oz           Can, whole tomatoes
    2                    Sprigs fresh mint or 1/4
                         Teaspoon dried thyme
    2       tb           Minced fresh parsley leaves
                         Salt & freshly ground pepper
                         To taste
 
   1.  Heat 2 tablespoons of the oil in a 3 quart non-aluminum saucepan.
       Add the onion, celery, and carrot and saute over low heat until the
       vegetables just begin to color.  Use a slotted spoon to remove the
       vegetables to a plate.  Set aside until needed.
   2.  Add the remaining tablespoon of oil to the pan and saute the ground
       pork until it is lightly browned.  Pour off and discard any excess
       fat from the pan and return the vegetables to the pan.
   3.  Puree the tomatoes and add them to the saucepan along with the mint,
       parsley, and salt and pepper.  Bring to a boil, lower the heat, and
       simmer, uncovered, stirring occasionally, for 1 1/2 hours.
   This sauce may be refrigerated in a tightly covered container for up to
   one week.  It can also be frozen for up to 4 months.
   ~--
  
 
 
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