Sicilian Meat Sauce

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Description: This robust and deeply flavorful Sicilian Meat Sauce, also known as Ragù alla Siciliana, is a hearty and comforting dish that’s perfect for a cozy family dinner or a special occasion. Unlike some meat sauces that rely solely on ground meat, this version features succulent, slow-cooked country-style pork ribs that infuse the sauce with richness and a depth of flavor that is simply unforgettable. The addition of capers, a hallmark of Sicilian cuisine, adds a briny, tangy counterpoint to the savory meat and sweet tomatoes, creating a complex and well-balanced flavor profile.

Why You Will Love This Recipe:

  • Unparalleled Flavor: The slow cooking process allows the pork ribs to become incredibly tender and to impart their rich, meaty flavor to the sauce. The combination of herbs, spices, and capers creates a symphony of tastes that will tantalize your taste buds.
  • Effortless Preparation: While the sauce requires a long cooking time, the actual hands-on preparation is minimal. Simply brown the pork, sauté the vegetables, combine the ingredients in a slow cooker, and let it work its magic.
  • Perfect for Meal Prepping: This sauce is even better the next day, as the flavors have time to meld and deepen. Make a large batch on the weekend and enjoy it throughout the week.
  • Versatile: Serve it over your favorite pasta, use it as a filling for lasagna, or spoon it over polenta for a comforting and satisfying meal.
  • Crowd-Pleasing: This sauce is sure to be a hit with family and friends alike. Its rich, complex flavor and tender, melt-in-your-mouth pork will have everyone asking for seconds.

Introduction:

Sicilian cuisine is known for its bold flavors, fresh ingredients, and unique blend of cultural influences. This Sicilian Meat Sauce, or Ragù alla Siciliana, is a testament to the region’s culinary heritage. It’s a dish that’s been passed down through generations, each family adding their own personal touch. This recipe captures the essence of traditional Sicilian meat sauce, but feel free to adapt it to your own tastes. The key to a truly exceptional ragù is patience. The slow cooking process allows the flavors to meld and deepen, resulting in a sauce that is both rich and complex.

Ingredients:

  • 3 tablespoons olive oil, divided
  • 3 pounds bone-in country-style pork ribs (ensure they have good marbling)
  • 1 medium onion, finely chopped
  • 3 to 5 garlic cloves, minced (adjust to your preference)
  • 2 cans (28 ounces each) crushed or diced tomatoes, drained (high-quality canned tomatoes are crucial)
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained (look for tomatoes with added herbs, if available)
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley (Italian flat-leaf parsley is preferred)
  • 2 tablespoons chopped capers, drained (packed in brine, not vinegar)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (adjust to your desired level of spice)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon sugar (balances the acidity of the tomatoes)
  • 1 cup beef broth (low sodium is recommended)
  • 1/2 cup dry red wine or additional beef broth (adds depth and complexity, opt for a Chianti or Merlot)
  • Hot cooked pasta (penne, rigatoni, or pappardelle are excellent choices)
  • Grated Parmesan cheese, optional (freshly grated is always best)

Preparation:

Step 1: Prepare the Pork Ribs: Pat the pork ribs dry with paper towels. This will help them brown more effectively. Season them generously with salt and pepper.

Step 2: Brown the Pork: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, brown the pork ribs on all sides until deeply golden brown. This step is crucial for developing flavor, as the Maillard reaction creates complex compounds that enhance the overall taste of the sauce. Transfer the browned pork ribs to a 6-quart slow cooker.

Step 3: Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the Dutch oven. Reduce the heat to medium and add the chopped onion. Sauté for 2 minutes, or until the onion is softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it will become bitter.

Step 4: Combine the Sauce Ingredients: Add the crushed or diced tomatoes, Italian diced tomatoes, bay leaves, chopped fresh parsley, chopped capers, dried basil, dried rosemary, crushed dried thyme, crushed red pepper flakes, salt, and sugar to the Dutch oven. Stir to combine.

Step 5: Simmer and Transfer: Pour in the beef broth and red wine (or additional beef broth). Bring the mixture to a light boil, then reduce the heat and simmer for 10 minutes, allowing the flavors to meld. Transfer the sauce to the slow cooker, pouring it over the browned pork ribs.

Step 6: Slow Cook to Perfection: Cover the slow cooker and cook on low for 6 hours, or until the pork is incredibly tender and easily pulls apart. The cooking time may vary depending on your slow cooker, so check the pork after 5 hours and adjust accordingly.

Step 7: Shred the Pork: Discard the bay leaves. Remove the meat from the slow cooker using tongs and transfer it to a cutting board. Using two forks, shred or pull apart the pork, discarding the bones and any excess fat.

Step 8: Return the Pork to the Sauce: Return the shredded pork to the slow cooker, stirring to combine it with the sauce.

Step 9: Serve and Enjoy: Serve the Sicilian Meat Sauce hot over your favorite cooked pasta. If desired, sprinkle with freshly grated Parmesan cheese.

COOKING Rating:

  • Difficulty: Easy
  • Prep Time: 25 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 25 minutes

Serving Suggestions:

  • Serve over penne, rigatoni, or pappardelle pasta.
  • Use as a filling for lasagna or baked ziti.
  • Spoon over creamy polenta for a comforting meal.
  • Serve with crusty bread for dipping into the sauce.
  • Pair with a simple green salad or roasted vegetables.
  • Accompany with a glass of Chianti or Merlot.

Tips:

  • For a richer flavor, use bone-in pork shoulder instead of pork ribs.
  • If you don’t have a slow cooker, you can simmer the sauce on the stovetop over low heat for 3-4 hours, or until the pork is tender. Be sure to check the sauce periodically and add more broth if needed to prevent it from drying out.
  • Adjust the amount of crushed red pepper flakes to your desired level of spice.
  • For a sweeter sauce, add a tablespoon of tomato paste.
  • If you don’t have dry red wine, you can substitute with additional beef broth or a splash of balsamic vinegar.
  • The sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutritional Information (estimated per serving, without pasta or cheese):

  • Calories: 450-550
  • Protein: 40-50 grams
  • Sodium: 700-900 mg (depending on broth and added salt)

Conclusion:

This Sicilian Meat Sauce is a testament to the power of simple ingredients and slow cooking. The rich, complex flavor and tender, melt-in-your-mouth pork will make it a favorite in your household. Whether you’re serving it over pasta for a family dinner or using it as a filling for lasagna, this sauce is sure to impress. So gather your ingredients, put on some music, and let the slow cooker work its magic. You’ll be rewarded with a truly unforgettable meal. Buon appetito!

Frequently Asked Questions:

  1. Can I use ground meat instead of pork ribs? While you can substitute ground meat (beef, pork, or a combination), you’ll miss out on the depth of flavor that the slow-cooked pork ribs provide. If you do use ground meat, brown it well before adding it to the sauce and reduce the cooking time accordingly. It will change the flavor significantly and it will no longer be a traditional Sicilian Meat Sauce.
  2. Can I make this sauce vegetarian? Absolutely! To make this sauce vegetarian, omit the pork ribs and add vegetables such as eggplant, zucchini, and bell peppers. Sauté the vegetables along with the onion and garlic before adding the remaining ingredients. You can also add a can of drained and rinsed chickpeas or lentils for added protein. You can also use vegetable broth in place of the beef broth.
  3. How do I store leftover sauce? Allow the sauce to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Be sure to label the container with the date. Thaw frozen sauce in the refrigerator overnight before reheating.
  4. Can I add other vegetables to the sauce? Yes, you can certainly add other vegetables to the sauce. Carrots, celery, and bell peppers are all great additions. Sauté them along with the onion and garlic. Mushrooms, thinly sliced, can add an earthy flavor to the sauce; add them with the garlic near the end of the sauteing process.
  5. How can I thicken the sauce if it’s too thin? If your sauce is too thin after cooking, you can thicken it by removing the lid from the slow cooker and cooking on low for another hour or two, allowing some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir the slurry into the sauce and cook for a few minutes until thickened. Just be sure the sauce is hot enough to cook the cornstarch.

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