Sicilian liver ragu recipe
A classic ragu sauce with a delicious richness from the added liver. This creamy Sicilian liver ragu is a rustic and indulgent dish which is best served over pasta.
See method- Serves 4
- 10 mins to prepare and 2 hours 30 mins to cook
- 406 calories / serving
Ingredients
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 1 garlic clove, crushed
- 100g (3 1/2oz) wild mushrooms, finely chopped
- 2 sprigs thyme
- 1 tbsp tomato purée
- 200ml (1/3 pint) Italian red wine
- 2 tbsp balsamic vinegar
- 200g (7oz) sausage meat
- 400g (13oz) lamb's liver, finely chopped
- 100g (3 1/2oz) chicken livers, finely chopped
- 300ml (1/2 pint) beef stock
- 3 tbsp double cream
- pasta, to serve
Each serving contains
- Energy
- 1680kJ 406.0kcal
- Fat
- 19g
- Saturates
- 8g
- Salt
- 0.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 12.1gProtein 37.7gFibre 1.9g
Method
- In a large, heavy-based casserole dish, add a little oil and lightly fry the onion, carrots and celery until soft. Then add the garlic, mushrooms, thyme and tomato purée and turn up the heat to medium.
- Once the mushrooms have started to cook down, turn up the heat and add the wine and vinegar. Boil until the liquid has nearly all evaporated, then add the sausage meat and livers and fry quickly to colour.
- Add the beef stock, season well and turn the heat down to a simmer. Replace the lid and simmer for 2 hours. When it is done, stir through the cream and serve over pasta.
- See more Italian recipes
Freezing and defrosting guidelines
Once the ragu has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
