Best 2 Sicilian Beef Ragout Recipes

**Sicilian Beef Ragout: A Hearty and Flavorful Italian Classic**

Sicilian beef ragout is a hearty and flavorful Italian stew that is perfect for a cold winter night. It is made with beef, tomatoes, wine, and a variety of herbs and spices. The beef is braised until it is fall-apart tender, and the sauce is rich and flavorful. This classic dish can be served over pasta, polenta, or mashed potatoes.

Here are the recipes you'll find in this article:

* **Sicilian Beef Ragout:** This is the classic recipe for Sicilian beef ragout, made with beef, tomatoes, wine, and herbs.
* **Sicilian Beef Ragout with Pappardelle:** This recipe pairs the beef ragout with pappardelle, a wide, flat pasta.
* **Sicilian Beef Ragout with Polenta:** This recipe serves the beef ragout over polenta, a cornmeal porridge.
* **Sicilian Beef Ragout with Mashed Potatoes:** This recipe is a simple and comforting combination of beef ragout and mashed potatoes.

No matter how you choose to serve it, Sicilian beef ragout is a delicious and satisfying meal that is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

SICILIAN BEEF RAGOUT

Sicilian Beef Ragout image

This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d'Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. If you store the tomatoes in a microwave-safe container, they can be warmed with a 30-second zap.

Provided by Florence Fabricant

Categories dinner, lunch, soups and stews, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

12 plum tomatoes, quartered lengthwise
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 sprigs fresh thyme
3 pounds beef chuck in 2-inch chunks
1/2 cup finely chopped fennel bulb
1/2 cup finely chopped leeks (white only)
1 shallot, finely chopped
4 cloves garlic, minced
2 tablespoons flour
12 large Sicilian green olives, pitted and chopped
1 teaspoon crushed red chile flakes
1 1/2 cups robust red wine
1/2 cup beef stock
3 branches fresh rosemary

Steps:

Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside.
Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.
Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours.
Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 830 milligrams, Sugar 4 grams, TransFat 0 grams

SICILIAN BEEF RAGOUT

SICILIAN BEEF RAGOUT image

Categories Soup/Stew Beef Stew Winter

Yield 6-8 servings

Number Of Ingredients 15

Ingredients

12 plum tomatoes, quartered lengthwise
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 sprigs fresh thyme
3 pounds beef chuck in 2-inch chunks
½ cup finely chopped fennel bulb
½ cup finely chopped leeks (white only)
1 shallot, finely chopped
4 cloves garlic, minced
2 tablespoons flour
12 large Sicilian green olives, pitted and chopped
1 teaspoon crushed red chile flakes
1 ½ cups robust red wine
½ cup beef stock
3 branches fresh rosemary

Steps:

Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside. Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees. Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours. Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.

Tips for Making the Best Sicilian Beef Ragout:

1. Use High-Quality Ingredients: - Opt for fresh, organic vegetables and herbs. - Choose grass-fed, organic beef for a richer flavor. - Use a flavorful dry red wine for deglazing. 2. Brown the Beef Well: - Brown the beef in batches to prevent overcrowding and ensure even browning. - Use a heavy-bottomed pot or Dutch oven to maintain even heat. 3. Sauté the Vegetables Patiently: - Sauté the vegetables over medium-low heat to allow them to caramelize and release their natural sweetness. - Don't rush this step, as it contributes to the depth of flavor in the ragout. 4. Deglaze with Red Wine: - Deglaze the pot with a good quality dry red wine to dissolve the browned bits and add a layer of complexity to the sauce. - Let the wine reduce slightly to concentrate its flavor. 5. Simmer Low and Slow: - Simmer the ragout for at least 2-3 hours, or until the beef is fall-apart tender. - Keep the heat low and maintain a gentle simmer to prevent the sauce from scorching. 6. Adjust Seasoning to Taste: - Taste the ragout throughout the cooking process and adjust the seasoning as needed. - Use a combination of salt, pepper, garlic powder, and oregano to create a balanced flavor profile. 7. Serve with Quality Accompaniments: - Serve the Sicilian beef ragout over pasta, polenta, or mashed potatoes. - Garnish with fresh herbs like parsley or basil for an extra burst of flavor.

Conclusion:

Sicilian beef ragout is a hearty, flavorful dish that is perfect for a special occasion or a cozy family dinner. With its tender beef, rich tomato sauce, and aromatic herbs, this classic Italian dish is sure to impress. By following these tips, you can create a delicious and authentic Sicilian beef ragout that will transport your taste buds to the heart of Sicily.

Tips for Making the Best Sicilian Beef Ragout:

Use high-quality, fresh ingredients.
Brown the beef well in batches.
Sauté the vegetables patiently over medium-low heat.
Deglaze the pot with a good quality dry red wine.
Simmer the ragout low and slow for at least 2-3 hours.
Adjust seasoning to taste throughout the cooking process.
Serve the ragout over pasta, polenta, or mashed potatoes. Garnish with fresh herbs.