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Ragu Siciliana

Ragu Siciliana recipe image
This Ragu Siciliana is a hearty, slow-cooked sauce that balances the acidity of tomatoes with the earthy richness of cocoa and the warmth of cinnamon. The long simmering process melds the onions, wine, and tomato paste into a luxurious, thick consistency that clings beautifully to pasta. While traditionally served with meats like sausage or meatballs, this base sauce offers a robust, savory depth on its own. It is an ideal dish for weekend cooking, allowing the flavors to develop fully over time. Serve it over rigatoni or bucatini for a comforting, home-style meal that feels both indulgent and comforting.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 242.3
Description
This Ragu Siciliana is a hearty, slow-cooked sauce that balances the acidity of tomatoes with the earthy richness of cocoa and the warmth of cinnamon. The long simmering process melds the onions, wine, and tomato paste into a luxurious, thick consistency that clings beautifully to pasta. While traditionally served with meats like sausage or meatballs, this base sauce offers a robust, savory depth on its own. It is an ideal dish for weekend cooking, allowing the flavors to develop fully over time. Serve it over rigatoni or bucatini for a comforting, home-style meal that feels both indulgent and comforting.
Ingredients
  • 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
Directions
  1. 1
    In a large pot, heat the virgin olive oil over medium heat.
  2. 2
    Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
  3. 3
    Stir in the tomato paste and cook for 1 minute to deepen its flavor.
  4. 4
    Pour in the red wine and stir constantly until the alcohol evaporates and the mixture reduces slightly.
  5. 5
    Add the plain tomato sauce, crushed tomatoes, sugar, cocoa, and a pinch of cinnamon.
  6. 6
    Season with salt and pepper to taste, being careful not to over-salt.
  7. 7
    If using meat, add browned sausage, meatballs, or bracciole to the sauce.
  8. 8
    Cover the pot and simmer over low heat for 1 to 2 hours, stirring occasionally.
  9. 9
    If the sauce becomes too thick, add up to 1/4 cup of water to reach desired consistency.
  10. 10
    Taste and adjust seasonings before serving.
  11. 11
    Serve the sauce over rigatoni, bucatini, or your pasta of choice.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 242.3kcal
% Daily Value *
Total Fat 16.4g26%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 653.0mg28%
Total Carbohydrate 19.2g7%
Dietary Fiber 4.7g19%
Sugars 11.9g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using optional meats like sausage or meatballs, brown them separately in olive oil before adding to the sauce. Poke holes in sausages to allow excess fat to escape during browning.

The cocoa adds a subtle earthiness and depth to the sauce without making it taste like chocolate. Use unsweetened cocoa powder.

This sauce freezes well. Allow it to cool completely before transferring to airtight containers. It can be stored in the freezer for up to 3 months.

For a vegan version, omit the meats and use vegetable broth instead of water if thinning is needed.

Keywords: ragu, siciliana, tomato sauce, italian, cocoa, cinnamon, slow cooked, pasta sauce, red wine, onion, olive oil, tomato paste, crushed tomatoes, simmer, rigatoni, comfort food, meat sauce, vegan option, homemade, dinner
Read it online: https://www.chefs-mate.com/recipe/ragu-siciliana/