My Sicilian Ragu



Think my sicilian roots come through in this recipe.

This one takes time and is so worth it.  Great for when you are pottering around your home on a sunday so you can give it a stir, your home will smell amazing and this makes up 12 portions.

Ragu is a versatile thing, you can use it to make lasagne, serve it with sweet potato mash or over gnocchi etc

Fab to have some in the freezer as a back up for when friends and family visit, my sons friends ask for this when over, (so it is a crowd pleaser) or frankly just for me.

Macros per portion: Fat 27.8g, Carbs 9.1g, Protein 34.5g and calories 469


  • 2 Large Onions
  • 8 Cloves of Garlic
  • 3 Medium Size Carrots
  • 3 Celery Stalks
  • 3 Tbsp Avocado or Olive Oil
  • 12 Rashers of Pancetta or Streaky Bacon
  • 1.2kg Minced Beef
  • 12 Italian Sausages (Sainsburies and M&S ones are gluten free)
  • 1 Bottle of Red Wine (nothing fancy Sainsburies house red is fine)
  • 2 x 680g Bottles of Passata
  • 4 Tbsp Italian Herb Seasoning

You will need:

  • A large pan
  • Meat Chopping Board
  • Vegetable Chopping Board
  • 2 sharp knives
  • Large bowl for meat
  • Large bowl for vegetables
  • Large Pan
  • Spatula
  • A little patience
  • Peel and chop your onions into small pieces and place in your vegetable bowl

  • Peel and chop your garlic into small pieces and place into the vegetable bowl

  • Peel and chop your carrots into small pieces and place into the vegetable bowl

  • Cut the ends of the celery off and discard.  Cut celery into small pieces and place in your vegetable bowl

  • On your meat board chop up your pancetta / bacon into small pieces and place in your meat bowl

  • Take your vegetable bowl and add the contents to your large pan with the avocado / olive oil in

    Your pan needs to be at a medium heat

  • Stir well and cook over medium heat for 10-15 minutes. Stir the vegetables every couple of minutes

  • Until vegetables have softened

  • Squeeze the italian sausage meat out of their skins into the meat bowl

  • Stir in the contents from your meat bowl and add to the vegetables in your pan.

  • Cook until meat has browned stirring every couple of minute

  • Unwrap your mince and place in your meat bowl

  • Mix the mince in thoroughly to the mix in your pan and cook until the meat has browned stirring every couple of minutes

  • Pour your bottle of red wine into your Ragu mix

  • Stir in well, make sure it is on a medium heat and let the the Ragu mix simmer on the hob until almost all the liquid has gone

  • So your Ragu mix looks like this

  • Add your jars of passata to the Ragu and stir in thoroughly (you can always add a little water to the jars after first empty, shake and pour the rest in so all passata used)

  • Add the italian herb seasoning and stir in thoroughly.

    Make sure the heat is on a medium simmer and then simmer for 2 – 2.5 hours until your Ragu is a really thick meaty mix

    Take care to stir every 5 minutes or so to ensure your Ragu does not stick to the bottom of the pan




  • Until it looks like so.

    There you have it – 12 portions or Ragu.


6 portions make up a good size lasagne like this (I put thin slices of butternut squash in instead of lasagne sheets)

The Ragu freezes well.



Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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