We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site. Close
We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake Carbohydrate 12.1g Protein 37.7g Fibre 1.9g
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.
Before you comment please read our community guidelines.