PENNE WITH “SICILIAN” SAUCE, U’ CAPULIATU RAGU’

Sicily…a land where so many of our ItalianAmerican food culture comes from. Wonderful dishes from Sicily’s coast and Mountainous inland capture the tastebuds and imaginations of food lovers all over the world. this meat sauce is termed “CAPULIATO or CAPULIATU” which means minced in Sicilian…the tomatoes can be minced, the meats are minced,,the vegetables are minced. Sicilians love peas….they ingeniously combine them in places you might not expect them, like in tomato sauce. My own Sicilian born Paternal Grandmother years ago made her very sweet thick Sicilian sauce with tomatoes, mostly paste, onions, olive oil, potatoes, hard boiled eggs, and PEAS. Peas simmered in a sauce of onions, ground beef and sieved tomatoes are truly a popular style in traditional Sicilian cooking. Here’s my version of the ground meat, peas, onions, and tomato Sicilian pasta sauce. This Ragu’ of minced or chopped meats is often called U’Capuliatu. Let’s “go” to Sicily now and start a pot of U’Capuliatu.

U’ CAPULIATU’ RAGU….SICILIAN MEAT RAGU

1 LB. MINCED OR GROUND BEEF

3/4 LB MINCED OR GROUND VEAL OR PORK

1 28 OZ CAN SAN MARZANO DOP TOMATOES, CRUSHED TILL SMOOTH

1 CAN IMPORTED ITALIAN TOMATO PASTE

SICILIAN EXTRA VIRGIN OLIVE OIL

1 FINELY MINCED CARROT

1 FINELY MINCED STALK OF CELERY

1 LARGE SIZED ONION, FINELY MINCED

1 CUP WHITE WINE

1 CUP OF WATER

1 CUP FRESH OR FROZEN PEAS

KOSHER OR SEA SALT

FRESH GROUND BLACK PEPPER

FRESHLY GRATED CACIOCAVALLO OR PECORINO ROMANO CHEESE FROM ITALY OR SICILY

3 FRESH BASIL LEAVES

In a large heavy bottomed pot or saucepot heat 2 tbs of olive oil. Add the onions, carrots, and celery. Season with salt and pepper. Don’t rush this step. The vegetables need to “sweat” and give up their flavor to the oil and soften. Saute’ for at least 15-20 minutes making sure the vegetables DO NOT BROWN.Once they are soft add the meats and raise the heat making sure to have the sauteed vegetables well mixed into the meat. Season with a pinch of salt and pepper. Cook the meat till nicely browned for at least 10 minutes, stirring occasionally. Add the wine and blend in. Cook until the wine is evaporated then add the paste and the water. Bring to a boil and blend well. Let cook for 5 minutes, then add the Tomato and 1 basil leaf. Bring to a boil and then to a simmer. Let this simmer for 30 minutes stirring occasionally. Add the peas and the remaining basil. Season with salt and pepper as needed. Cook on low for 1 1/2 hours. Let this sit overnight before using. Reheat gently and toss with pasta of your choice….I love it with Penne Rigati or Rigatoni…Toss the al dente pasta in the hot Ragu’ and then add 1/2 cup of grated CACIOCAVALLO or PECORINO to the pan, a drizzle of Sicilian Olive Oil, and blend in. Add more cheese to taste. ENJOY!!

Now here’s a bit more on the CAPULIATU…this is a Recipe for the Capuliatu’ Ragu….the minced meat and tomato sauce. You can make or buy CAPULIATO in Sicily and it’s a chopped dried tomato, garlic, basil, chile pepper and Extra Virgin Oil condimento that is used as is, tossed with cooked pasta and toasted breadcrumbs. My recipe is the Ragu’ Capuliatu…making sure I add this addendum so the SicilianFood Polizie don’t come after me…lol.

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