Sicilian Style Ragu

🍅 Sicilian-Style Ragù with Ricotta Finish

Slow-simmered for six hours with local grass-fed, grass-finished beef, Italian sausage, red wine, and San Marzano tomatoes — tossed with bronze-cut fusilli bucati and finished with a dollop of BelGioioso ricotta. Pure comfort from Fork N’ Flavor TV. ❤️

Ingredients

• 2 lbs local grass-fed, grass-finished ground beef
• 1 lb local Italian sausage (casings removed)
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 10 cloves garlic, minced
• 3 Tbsp extra-virgin olive oil
• ½ cup dry red wine (Chianti or Cabernet Sauvignon)
• 2 × 28 oz cans whole Cento San Marzano tomatoes — 1 hand-crushed, 1 blended smooth
• 1½ cups peas (frozen OK)
• Salt and fresh-cracked pepper, to taste
• Better Goods bronze-cut fusilli bucati, for serving
• Finish: BelGioioso ricotta, Pecorino Romano, olive-oil drizzle, fresh basil

Instructions

1. Sauté Base — Heat olive oil in a heavy pot over medium. Add onion + carrot; cook 5–6 min until softened.
2. Add Garlic — Stir in garlic 1 min until fragrant (no browning).
3. Brown the Meats — Add sausage; render 3–4 min. Add beef; season lightly and brown 8–10 min until caramelized.
4. Deglaze — Pour in red wine; scrape up browned bits, simmer 2–3 min until nearly evaporated.
5. Build the Sauce — Add both tomato cans + peas; season, stir, and bring to a gentle simmer.
6. Slow Simmer (6 Hours) — Reduce to low and let barely bubble uncovered, stirring every 30–45 min, until thick, dark, and glossy.
7. Cook the Pasta — Boil fusilli bucati in salted water to al dente; reserve ½ cup pasta water.
8. Combine & Serve — Toss pasta with ragù, adding a splash of pasta water if needed. Plate high and top with ricotta, olive oil, Pecorino, and basil.

Watch the Full Video 🎥