Sausage Ragu

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

| Course Type: Main Courses

(2 reviews)

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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.

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