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Sicilian liver ragu recipe

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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. 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
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

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.

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.

See more Italian recipes

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