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Sicilian Ragu:
ReplyDelete1 carrot
1 stick celery
1 large onion
2 tablespoon oil, virgin olive
400 g beef, minced
200 g pork, minced
¼ l wine, white dry
1 l tomatoes, puréed
200 g peas
Served with short, tubular pasta. That is Mama Scavoni's ingredients for her ragu recipe. She is 1st gen Sicilian as my 3rd gen neighbor went back to the old country for a wife back in the late 70's when he got out of the Army. Her seafood creations are out of this world good.
Definitely sauce....gravy has no lumps....you want to call tomato sauce gravy, you might get away with that....any type of Italian treatment for pasta is definitely sauce....the closest thing to gravy would be Alfredo SAUCE....JMMH fk'n opinion,as there are no rules, but hey....youse guys use your fuck'n noggin for something besides a hat rack....
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