Sausage Ragu

Page: cooking.nytimes.com/recipes/1017729-sausage-ragu

| Course Type: Main Courses

(2 reviews)

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Recipe Reviews

The first time I made this, I used a third sweet and two thirds hot sausage and otherwise followed the recipe. It was very good. This time I reversed (two thirds hot and a third sweet) and added several cloves of garlic to the vegetables (chopped even finer than the first time) and cooked the sauce even longer at even lower temps. It was FABULOUS.

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Incredible. This recipe was amazing - - - sausage, vegetables cooked very slowly, tomatoes added, etc. Really a deep flavor - so much more than the sum of the parts.

I did use fresh tomatoes instead of canned, which led to a runny sauce and meant that it took almost twice as long to cook. Nevertheless, it was well worth the wait.

The family ate thirds!

I have made this again several times - its the recipe that nobody forgets. So delicious. Even with canned tomatoes.

(edited 13th December 2015) (0) comment (0) useful  

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