Orecchiette with Sicilian Ragù

Ragù has a different meaning for many Italians and the recipe differs slightly in each region and we all love to say our ragù is the best! Here we have a Sicilian ragù with the added colour and sweet flavour of the glorious peas! Give it a try and let us know what you think…


  • 250g/8 oz minced beef
  • 250g/8 oz minced pork
  • 500g/1 lb Orecchiette
  • Extra virgin olive oil
  • Salt and Pepper
  • 2 tbsp tomato purée
  • 200g/1 cup peas
  • 250ml/1 cup Italian red wine
  • Handful fresh basil leaves
  • 500g/6 cups tomato passata
  • 3 Garlic cloves, finely chopped
  • Parmigiano Reggiano to serve


Add a drizzle of oil to a large sauce pan and add the garlic and cook until golden.

Now add the beef and pork mince and cook for a further 10 minutes until browned.

Add the wine and reduce for 5 minutes.

Stir in the passata and tomato purée. Roughly tear the basil and add to the sauce and season with salt and pepper. Simmer gently for 3 hours until reduced and thickened and always remember to stir the sauce throughout.

Now add the peas and mix well.

In a large pan of boiling salted water add the pasta and cook until al dente.

Add the pasta to the sauce and mix well.

Add extra parmesan on top and buon appetito…

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