Yield: Yields about 2 quarts
When Italian-Americans talk about “Sunday sauce” or “gravy,” they mean this classic southern Italian ragù. Tomatoes are prominent, and the sauce’s flavor is brightened by the fennel in the sausages.
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Make Ahead Tips
The ragù can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with the pasta.
Start the meal off with an Arugula & Fennel Salad with Orange & Fennel Seed Dressing & Toasted Hazelnuts and make it a really special Sunday dinner by serving a classic Tiramisù for dessert.
My cooking time was longer as my meat was a tad more in the weight department. When shredding the pork I was careful to eliminate all of the fat that I could. And as the sauce was cooling I skimmed the top twice before I added the shredded meat. I also used spicy sausage as some of the other reviewers did. This is an excellent dish.
Great dinner any time but on a cold night you can't beat it!
Results were pretty good for the limited effort required. My 2-cents on the timing issue is I think it should read "1.5 hours MORE" or "for a total of 2 hrs." instead of "about 1-1/2 hours" as at that point things got "tender" for me. I'll be making this again but will not use a tomato puree. I'll switch to crushed or dice tomatoes as the puree seemed a bit washed out & lacked the acidity I was expecting. I think that will also help the 'tenderness'.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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