Ragù alla Siciliana

Updated at: Thu, 17 Aug 2023 03:53:36 GMT

Step 1

In a large saucepan, sauté the carrot, celery and onion in 3 tbsp olive oil for 2-3 minutes, or until the onion is tender and slightly transparent.

Step 2

Add the ground beef and pork. Sauté until the meat is browned, then add the white wine. Bring to a simmer and allow to cook for 3-5 minutes, or until the smell of alcohol has evaporated. Add the ground cloves and bay leaves, then salt and pepper to taste.

Step 3

Mix the tomato paste with 2 cups of water. Add this into the ragù, along with the frozen peas. Simmer, partially covered, until the sauce thickens and most of the excess moisture has evaporated, about 2 hours. Turn the heat off and stir in the caciocavallo cheese

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