Sicilian Pork Sausage Ragu with Pearl Couscous

Cook Time 1 hour and 30 minutes

Servings 4


1 cup pearl couscous
2 cups hot water
2 tbsp extra virgin olive oil

1 onion, finely chopped
2 cloves garlic, finely chopped
1 celery stick, finely chopped
1 ½ tsp. fennel seeds
4-6 thin Italian pork sausages, casings removed
1 tsp tomato paste
¼ cup currants soaked in ¾ of red wine for 30 minutes
2 x 410g of Ardmona crushed tomatoes
2 sprigs of thyme
¼ cup pine nuts toasted
Salt and pepper

Parmesan, to serve

Justine prepares a rustic Sicilian style ragu that's packed full of flavour!


Heat oil in a large sauté pan. Add the onion, garlic and celery and cook over a low heat for 10 minutes or until the onions are very soft but not coloured. Turn the heat up and add the fennel seeds and sausage meat. Using a fork separate the sausage mince and cook until coloured. Add the tomato paste and cook for a further 2 minutes. Season with salt and pepper. Add the thyme and currants, along with the red wine. Cook off for 30 seconds. Pour in the tomatoes and bring to the boil. Reduce to a low heat , then cook for 45 – 60 minutes. Add pine nuts.

Cook the pearl couscous, as per packet instructions once the sauce is cooked. Drain and add the to the ragu with a drizzle of olive oil. Coat the couscous with the meat sauce and serve with freshly grated Parmesan.


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