Sicilian Ragù | Kitchen on the Cliff with Giovanna Bellia LaMarca

This Ragù is so versatile... put it on ravioli, on gnocchi, in lasagne, in arancini... and mop up the rest with a piece of bread! I hope you enjoy my recipe, and if you make it, please share your photos and videos using the hashtag #KOCShareWithMe!

Ingredients
1/2 lb each of beef, veal and pork or 1 1/2 lbs of beef, grond
1 egg
1/2 cup caciocavallo cheese, shredded
2 garlic cloves, chopped
2 tablespoons chopped Italian flat leaf parsley
salt and black pepper to taste

2 tablespoons extra virgin olive oil
3/4 cup red wine
2 (28 oz) cans of Italian whole peeled tomatoes, crushed
1 tablespoons sugar
1 tablespoons fennel seeds
1/2 teaspoon nutmeg, preferably freshly grated
1/2 teaspoon all spice
1/4 teaspoon ground cloves

Filming and Video Editing by Francesca Sacco

My books:
Sicilian Feasts https://www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily https://www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.

WEBSITE:
INSTAGRAM:   / giovannabellialamarca  
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing