Sausage Ragu

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

| Course Type: Main Courses

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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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