Sicilian Ragù | Kitchen on the Cliff with Giovanna Bellia LaMarca
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- Опубликовано: 24 авг 2024
- 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 www.amazon.com...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy www.barnesandn...
Language and Travel Guide to Sicily www.amazon.com...
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM: / giovannabellialamarca
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
This is beautiful to watch. I wish I had some videos of my grandmother cooking like this. To the editor: please don't worry about letting some shots take longer than "regular" food youtube. A lot of the beauty and charm in this video is getting to spend time with Giovanna. Thank you for your work!
I'm always glad I learned how to make a traditional Flemish dish from my grandmother before she passed away. My mother knows it too, but still.
Hear, hear - completely agreed!
Grandmother...wonderful cooked dishes..cobbler pies ( most fruits ) with , dough pieces droped in , at beginning...by time done yummy...later in the kitchen ...assisted till, age 93...🙏❤️. I have her recipes ..cookies, pies, collard greens, turnup greens & turnups , roast beef, ..custards
I have to agree with this.
Is your husband good kisser
I’m 62 years old, how I wish the technology we have now was available for my grandmother’s to share their recipes with us today!
its called a book.
That's a half cup of cheese. Then slings in the rest anyway. That's my kind of cooking!!!
My grandmother was Lithuania not Italian but cooked just like her.
She would chop the ingredients right over the bowl in her hands the same way as did my Lithuanian mother!
old world European cooking..the best!
I miss them both so much ♥️
This lady's method is rock solid.
Thank you very much!
Nutmeg is such an underrated spice!! It really adds a layer of flavor that nothing else can match. It’s one of my favorites
I love nutmeg on green beans!
That green backdrop makes your whole kitchen come alive!
Your recipe really put the hook in me and had to try it. Followed it to the letter, I was not disappointed. Fragrant, hearty, you papa really knew what he was doing, and so do you. Bravo, Giovanna, molto bene.
Giovanna you are such a good teacher and your channel brings me so much comfort!! Thank you!!
My mother was Sicilian and like you she loved cooking.. I miss her so much.. taught me everything I know about cooking (and Baking)., I am happy I found this.
The cutting against the thumb reminds me of my late Mum and Nana. So relaxing to watch. On top of that it looks delicious.
My grandparents were from Sicily. I miss them dearly and wish I had payed more attention when to my grandmother when she was cooking. I was too busy climbing trees and having fun to stop and listen! Breaks my heart even now. I should have stopped and listed and spent every minute with them while I had the chance. But alas hindsight is 20/20.
Thank you for posting your recipes. I’m now teaching myself to cook traditional Sicilian dishes to show my children.
I'm sure that you loved your grandparents and you were loved and influenced by them. Children usually don't pay attention in the kitchen, and many grand parents didn't use written recipes. I wrote Sicilian Feasts to share our typical and traditional recipes which was the home cooking of the early immigrants, and which the later generations recognize with pleasure!
Your video was wonderful and you used the best word I have heard all year...........parsimonius
This lady is a national treasure.
Our Nona’s are the professional chefs and cooks. ❤
This is a Ballroom Waltz of the taste buds!🍷Caio🎩
one of the best descriptions in internet. great job!
The little nuggets of advice she gives just make so much sense. I’ve never made a ragu but perhaps I’ll try now.
I love fennel. My nonna from Sicily made this sauce. This is the only recipe I've seen on YT that uses my nonna's spices.
Thank you for this offering! I have a codependency with my chopping board but your style of cutting in hand is a warm reminder of how my baba and family in Iran cut in hand.
Thank you Bijan, that's how my beloved Grandmother taught me, and my brother comments that If I lost my thumb I would have to stop cooking!!!
As a Sicilian, I love getting dishes my Sicilian Mom cooked. Great recipe! Great comments! I'm hooked forever!
This is how I chop garlic, coz this is how my grandmother tought me. And we are proud to be the only 3-fingered family in Italy.
I love seeing someone take their time with prep. I never rush or find the most efficient method. Good food takes time and is a joy to make
What a treasure you are I just accidentally found you while looking for a video showing me how to use the arancinotto maker! New subscriber! 👍😊
Thank you for watching our videos; we certainly enjoy sharing the traditional as well as the family recipes!
I made your arancini recipe this morning, and now I'm back to learn ragu!!
Wonderful, Susan. Happy cooking!
Hello
Yum. Cant wait to try. Its as i can almost smell the deliciousness through the screen.
I would love to come and taste your luscious cooking, I’m always just thinking of food after watching your videos. Thank you for sharing.
I followed the recipe to a “T” and it is delicious. I love the spices/herbs that make it quite a different dish from my usual oregano/basil meat sauce. The overall flavour is so much brighter tasting.
I like cooking it
Mom wasn't Sicilian; "universal" cuisine, though We used only 80% of those flavors. This is a MUST try 4 Me !😇@@Gabcikovo
What is the allspice? I don't know what to buy here in the Netherlands that is named like that. Is it something like stockcubes?
@@stabilozz It's a Jamaican berry, but if you can't find it as is, I'd say it's flavor profile is similar to a blend of cinnamon and cloves.
I was wondering about the spices.
People think I'm weird for putting cloves into my ragu, but I love the smoky sweet flavor it adds. You're right, a little bit goes a long way.
i thought cloves are only indin pakistani dish thing
@@doityourselfpakistan6535 Nah, cloves are used in Mexican cooking and a lot of others too.
@@doityourselfpakistan6535 It's common in Greek food as well along with cinnamon
allspice, clove, and nutmeg is creative -- gonna try this
Thank you for sharing your recipe
Love your grater with the nutmeg compartment! Never seen such. Your sauce looks lovely! All the best
As you can see, Richard, my nutmeg grater is ancient but still in full use!
Many different 'Nutmeg grater with storage" shown on Amazon. I just ordered one.
My family (Sicilian/Napoletano) always call it "Gravy". The meat is saute'd . . . meatballs, sausage, braciole . . . and the gravy then built from the pan juices, and then the meat put back in, as many Italian immigrants do :)
In the Philadelphia area, if there’s no meat it’s called sauce. If there is meat in it, it’s called gravy, but both are red. The other stuff is called brown gravy. Lol.
It's an Italian American thing.
Gravy is for turkey dinner. My 2 parents were direct from Sicily and they always called it ragu. It's totally an American thing. I'll never get how it got it got that name though.
@@sentino68 I think it’s only a Philadelphia thing, maybe a bit in NYC?
@@daveneill5358 nothing to do with Italy. this process is completely wrong and with completely wrong taste
What a nice video. Educational and a new twist on something I make quite often
Very nice grandma Italy I can smell it !!!! I'm not gonna be able to sleep now !!!
I can smell the sauce from the video! Beautiful explanations for the use of certain spices and of the potato masher. Thanks for putting together the video.
Thanks, Richard, explaining is always in a teacher's bag of tricks!
@@GiovannaBelliaLaMarca wao!! I like to learn new recipes but also new expressions in English. For the frenchwoman that I am, your channel is great because I learn both. Google translator helps sometimes. I just learned the meaning of "A teacher's bags of tricks." So exciting! Your cooking and your English are both very rich!
What a beautifully described recipe! I love your style, and thank you for sharing!
You are so right about the fresh garlic. I wish I had known decades ago. Now I am an old man and I am tasting good food for the first time.
Wonderful Brian. Meglio
Tardi che Mai! Better late than never!
@@GiovannaBelliaLaMarca Indeed! Maybe even better late than sooner. I wasn't spoiled - that's for certain.
Reminds me of my grandmother. This woman is a treasure.
When I watch videos like this it makes me really miss my grandma and takes me back in time. Thank you for the video :) By the way, my other half is Sicilian. She's taught me me how one makes some good sauce and other things as well. One being Spiedeni which I call little meat candies....so goooooood! I don't see any new videos. I wonder if this sweet lady is still alive, I sure hope so.
Francesca and I still making Videos, and we thank you for your attention!
Just need to figure out how to sort the videos by time. Unless I am sorely mistaken, Giovanna and her granddaughter, Francesca, are having a blast making these. And @GiovannaBelliaLaMarca, I want to let you know Terri and I are in Bologna right now! Fabulous. Next time we are over, I think we'll make a side trip to Sicily, and toast you. :-)
Ciao!
@@kendambrosio3714 We plan on going there in the very near future. Her grandfather was from Palermo. I guess there is a street with the family's last name, pretty cool. Family also owns many restaurants in San Diego. One is called BARBUSA. If you ever visit San Diego check the restaurants out. Enjoy your time in Bologna :)
@@GiovannaBelliaLaMarcalovely video! What can be substituted for Caciocavallo please? Not sure where I can get that easily in the UK 🙂
Very well done video. Concise, yet descriptive enough not to frustrate even a beginner. I’m just starting my journey into exploring Italian cookery and I look forward to watching more of your content!
Thank you so much for the upload. ❤
such an unusual group of spices. I look forward to trying it. thank you
Great feel of nostalgia. Thank you grandma!!
The charm and elegance with a comfort approachable teaching style is beautiful. The camera work with little bit of scenery makes me nostalgic for family dinners for the holidays. What a great wholesome video that feels like I was personally taught a family recipe. Instant subscribe and like.
I remember a famous restaurant as a child that made this exact Delicious recipe! I was never able to duplicate it until now. The flavor is unique but so wonderful, a local Cheese Monger should have this cheese.
I also love your pot & lid, it's beautiful, I wish I knew where to buy one. Thank you for your videos, you're so Elegante'.
I'm so glad that you recreated a taste that you love! The pot that I used is an American made AllClad Dutch Oven
You're wonderful! Thank you for your videos!
my gosh.... thats how you should do a short cooking video, classic on point. No unnecessary information totaly out of content. No staging just pure cooking from an adorable lady =) wish she was my grandmother. I wanna see more =)
she really explained it well and i understood it all well kudos to you
Que beleza essa bela senhora cozinhando nessa idade é como a minha mãe não desiste nunca, parabéns!
I found a new favorite chef! So excited to try this ragu recipe. The spices are so different from what i usually make but sound great.
The spices in our family Ragú recipe were used by my Grandfather who was the son of a 19th Century MONZÚ. They were Professional Chefs who worked for the Aristocracy or the Church. My Grandfather may have learned it from his father, and the mixture of spices rather than herbs may have been his secret sauce!
@@GiovannaBelliaLaMarca anyway it's not bolognese sauce and putting sugar in tomato sauce doesn't make any sense it's a question of chemistry
You got that right! Fresh is best! 🤌🏼
So happy to find Sicilian recipes, thank you!
Yes, my Sicilian Gma used sugar in her sauce. 🇮🇲 🇮🇹
Amazing , salute to people who cook with passion and love
Admirable, just admirable - the recipe, the cooking techniques and the culture of speech.
It's funny that you mention gravy. In NE Pennsylvania, the old Italians still call it gravy. The first time I heard that I was confused. Beautiful video, by the way
Thank you, Tom. I suppose that "A rose is a rose is a rose..." but ours is still a sauce!
Just discovered your channel. I’m going to watch all the videos now. Thank you for showing us your exquisite cooking knowledge and for explaining the reason for your ingredients.
Thank you so much sharing your experience with us with new generation! very kind of you!🥰
I appreciate the simplicity of these dishes. Thank you
Absolutely Delicious! My boyfriend and I literally just finished cooking this Ragu together.. and we both agree, this is better than ANY OVERPRICED restaurant food we may have had otherwise. Thank you so much! We will be trying your other recipes as well!!!!❤
I don't understand. If you only may have had it elsewhere, how do you know what that would have been like????
@@jakehaymes4438 basic upvote farming comment with no substance. Don't think too hard on the internet.
common you don't have a boyfriend you are all alone here you probably are depressed as hell and the comment was your highlight of the day sad,sad person you are
@@jakehaymes4438 Because it's self-made to your specific taste. Simple.
@@pariszillogical. But OK.
I just discovered your channel and I’m hooked! This sauce looks absolutely gorgeous. Thank you ever so much for sharing your joy of cooking.
You are very welcome; what's more fun than cooking and sharing deliciousness!
@@GiovannaBelliaLaMarca Is your website down?
This looks like a recipe that is brought to Sicily from its neighbor to the south, Morocco, or other parts of North Africa. The spices reflect that. Lovely.
Sweet Christmas… it is boiling hot today, but I would still happily eat this immediately.
Greatful that you are sharing life and cooking lovely ´slow food´ - so inspiring - I made this Ragu to day - loved it :)
Blessing from North of Denmark
I'm delighted to know that you've made the Ragú, and that you've seen the video across the Ocean in Denmark!
I was looking for the name of the cheese you used, and noticed that it’s not in the recipe!
This looks delicious, thank# for sharing your recipe, and wonderful knowledge, with us! Watching your videos feels like visiting with a friend!
Hi Lynda, it’s called Ragusano cheese, it was known as Caciocavallo until it received protection of PDO.
Dear Lynda, I will add the information on the cheese which is available in Bergen Count, NJ, at Piccolo Gastronomia Italiana at 484 Bergen Blvd, Ridgefield, NJ 07657
God bless you and your kitchen!
Thank You1
I m Greek. Our cooking is so similar that we and Italy should be one country
Thanks for a great recipe ! i can't wait to try these spices. My mother also used a combination of pork, beef, and veal. It really does make a difference. Subtle, but noticeable to a sensitive palate. On a serious note, I like to point out to people to be careful of buying canned "Diced" tomatoes. They add a chemical to stop the shape from breaking down ... which i found i was allergic to 🥺
Thank you for the information. I buy only whole peeled tomatoes, and I chop, cube or mash them myself.
I am so happy I found you! I understood your directions and felt like my mum was teaching me how to cook a family recipe. Warmed my soul. Can't wait to make this! Too hot now, but hopefully in the next couple of months.
Lower the thermostat and live like there's no tomorrow!
I am so hungry now. Gotta go make some Ragu🙂 Many thanks! 👍👍
It’s so refreshing learning cooking stuff by watching and listening to you! What a refreshing change from the other recipe videos out there where they slam the food slam the chopping and be combative in their process for no known reason.
What?
Hi Giovanna we made this Tuesday night passed. Loved watching your video, then making and eating the dish as a family 😋😍 much love David, Dawn and Ellie 😘
Did Ellie like it? David loved Toad in the Hole, do you have the recipe? I'll send it to you if you don't. Love from the USA to Londonderry!
Nutmeg may sound strange to some, but I always add it to my Bolognese sauce along with a half cup of milk and wine...it adds a je ne sais qua to the ragu...
*quoi
I add nutmeg to mashed potatoes. Just a bit gives a savory flavor.
"Je ne sais quoi".... is the right way to write it😉. It's so funny to see that you use this French expression in USA. I didn't know that. USA or England maybe I don't know! Have a nice day! Hi from France!
@@itsacarolbthing5221
It means "a certain something"
That sounds absolutely delicious in any language.
Merci beaucoup madame, j'ai hâte de reproduire cette merveille !
Thank you Giovanna! Lovely recipe, and I especially enjoyed your charming and informative way of presenting it. And some more italian in between the English would be even more lovely. I will certainly try this.
Hi Giovanna! I love the format of your videos and look forward to watching more. I have family in Italy and as such, am always looking for new recipes and learning proper techniques when creating new dishes. Thank you from Canada.
I’m in the UK. You are right it is definitely not a gravy.
Gravy is made from the pan drippings of the roast to which you add water and a slurry of flour and water to thicken it, and never tomatoes!
to all the people out there that don't know anything about Italian cooking.......this is it right here. ...just get this right
Thank You! my Friend!
You are a pretty woman Giovanna but this is not ragù, you know. Kisses from Italy
I've just been recommended this video. I wish I found your channel sooner, Giovanna!
I followed this recipe and the dish turned out really delicious. Thank you so much!❤
What a beautiful woman in a beautiful kitchen making beautiful food!
This level of delicious brings tears to my eyes.
Oh I am so happy to have found your channel. There are a few items I am going to make. Your food looks and I am going to make some of your dishes.
Very good production values and presentation. Well done.
Looks Good... My Grandmother was from Italy. She cut everything in her hand just like you. Thank you. I miss her
what a wonderful recipe, thank you so much for sharing, getting back to the culture of cooking fine meals, so appreciated
This is the wonder if RUclips getting to meet beautiful people who pass on their knowledge and traditions. I am about to make pasta sauce so I will try this recipe! Much love ❤
Thank You; we certainly appreciate the diversity of our fellow Americans which exposes all of us to each other's traditions!
wow I love the explanations and tips! Giovanna is a national treasure.
Not gonna lie, i love watching and listening to what shes doing.
I could listen to you all day - really calming.
She's reminds me of my Grandma Joy. God bless both of you wonderful women ❤️ 🙏
I'm going to try your recipe. Thanks for sharing
Grazie! La noce moscata è meravigliosa! Non l'ho mai usato prima. Happy New Year! 🌹
A charming video. Thank you. I was making ragù as I was watching and added alspice, a clove and nutmeg.
Isn’t it wonderful? My Grandfather taught me to grind all the spices together and keep them in a glass jar. But. don’t let the mixture get stale! Make it often and use it up!
I found new favourite channel! Such a gem! Liked every second of it! Definitely gonna try this recipe
Wonderful! Gratzi Giovanna!!!!
Great video! I can't wait to try your families recipe
What a lovely video. I'm trying this recipe next time I make Ragù.
Adoro le ricette tradizionali! Grazie per questo.
Great video with many new ideas for me. Thanks a lots!
Oh my goodness. I haven’t made ragu for years. I fear I might only be able to find the wrong kind of parsley where I shop, so I might have to use a bottle of Italian blend of herbs and spices. I used to make my own wine but I will buy a bottle for such a special recipe. I haven’t been doing much of the cooking at home. It’s just me and my 90 year old mother and she prefers her own Norwegian cooking. Even if she doesn’t want to eat my cooking, I now remember how much I loved my own cooking and ragu was something I made frequently for my family. My son loved it and he sometimes makes it for his wife and himself. I’m not Italian, but I should have been. The first time I had authentic Italian food was at the home of a school mate when I was 10 or 11 years old. That was about 56 or 57 years ago. I loved sitting in the kitchen of my friend, watching her Nona cook and bake. Sometimes I wrote down what I saw her doing so I wouldn’t forget, then I would beg my mom to buy the things I needed to make the same things at home. I could write a whole book on my love of Italian cuisine. Don’t worry I won’t make you read all about these things. Over the years I have been blessed to have many Italian friends who have been more than happy to show me how to cook Italian foods. When I was growing up I was even able to take the bus to little Italy in Vancouver BC, and buy some really authentic Italian ingredients.
What an interesting story you told.
I just found this and can't wait to try it. I love Italian food and love trying different recipes, so this will be one to try soon.