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.
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.
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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'.
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