Yield: Yields about 5 cups ragù.
Known as Ragù di Costicine e Salsiccia alla Napoletana in my mother-in-law’s native Salerno, this ragù benefits from the addition of sausage, which gives the sauce depth and complexity.
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Short, full-bodied dried pastas like rigatoni and orecchiette work great with ragù, because their nooks and ridges capture the sauce. If you want to use fresh pasta, a wide shape like papperdelle can stand up to a hearty sauce. And a ragù is a good excuse to cook gnocci, too.
Delicious and a family favorite. We tried other tomatoes and went back to the San Marzanos, as specified. You can taste the difference. I often opt for the already pureed version, though, and the results are fine.
One nice thing is that this sauce holds up well with whole wheat pastas.
Excellent recipe. I use more sweet italian sausage, increasing to 1#.
one the best Sunday night winter dinners. Used a shallot instead Onions. Delish
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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