Sicilian liver ragu recipe

  • Serves 4
  • 10 mins to prepare and 2 hours 30 mins to cook
  • 406 calories / serving
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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.

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. 

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. 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 1680kj 406kcal 20%
  • Fat 19g 27%
  • Saturates 8g 39%
  • Sugars 7g 7%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 12.1g Protein 37.7g Fibre 1.9g


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