Title: Ragu Siciliana
Categories: Sauce Meat
Yield: 8 Servings

1		Onion, chopped
1/4	c	Virgin olive oil
3	tb	Tomato paste
1/2	c	Red wine
2	c	Plain Tomato Sauce *
1	cn	Crushed tomatoes
1	tb	Sugar
1	tb	Cocoa
	ds	Cinnamon
1	lb	Sausage (hot|sweet) [opt]
		Polpette di Manzo II *
1		Bracciole * [opt]

PREPARE MEATS: Prepare and brown bracciole, if used. Poke holes in the sausage to let excess fat escape, then brown in about 2 T olive oil. Prepare and brown polpette.

SAUCE: In a large pot, saute the onion in oil until soft. Add wine and disolve in the tomato paste. Cook until alcohol evaporates. Then add tomato sauce, tomatoes, sugar, cocoa. and cinnamon. Add a little salt and pepper ( not too much). Add meats. Cover and simmer over low heat for 1-2 hours. Add a little water (no more than 1/4 c) if sauce appears too thick. Test for seasonings. Remove meats to a separate platter. Serve sauce over rigatoni, bucatini, or similar pasta.

~- Apologies that so many other recipes are included in this one. I'll post them ASAP.

Nick

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