Sicilian Spaghetti Sauce Ragu No Sugar Added
Experience the bold and rustic flavors of Sicily with this hearty Sicilian Spaghetti Sauce Ragu—crafted without added sugar for a truly authentic taste. This slow-simmered masterpiece combines tender ground beef and pork with vibrant aromatics like onion, celery, and carrot, all enriched by the robust depth of dry red wine and savory tomato paste. Featuring luxurious San Marzano tomatoes, fragrant oregano, and a touch of fresh basil, this sauce delivers a velvety texture and complex flavor profile. Perfect for pairing with spaghetti or your favorite pasta, it’s a wholesome, old-world recipe made for the modern kitchen. Whether you add a sprinkle of Parmesan or enjoy it straight from the pot, this classic ragu is a soul-satisfying, nutrient-packed indulgence that celebrates the essence of Sicilian cuisine.
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Recipe Information
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 medium celery stalk, finely diced
- 1 medium carrot, finely diced
- 500 grams ground beef (80% lean)
- 250 grams ground pork
- 0.5 cups dry red wine
- 2 tablespoons tomato paste
- 800 grams whole peeled San Marzano tomatoes (with juice)
- 1 cup beef stock
- 1 piece bay leaf
- 1 teaspoon dried oregano
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 leaves fresh basil leaves, torn
- Parmesan cheese, for serving (optional)
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until softened and fragrant.
Add the ground beef and ground pork to the pot. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
Deglaze the pot by adding the red wine. Scrape any browned bits from the bottom of the pot and let the wine reduce for about 5 minutes.
Stir in the tomato paste, cooking for 2 minutes to deepen its flavor.
Add the whole peeled San Marzano tomatoes with their juice. Use a wooden spoon to break the tomatoes into smaller pieces.
Pour in the beef stock and add the bay leaf, oregano, crushed red pepper flakes (if using), salt, and pepper. Stir well.
Bring the sauce to a gentle simmer. Reduce the heat to low, cover partially with a lid, and simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasoning if necessary. Remove the bay leaf before serving.
Stir in torn fresh basil leaves right before serving for added freshness.
Serve hot over cooked spaghetti or your favorite pasta. Top with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
