Comments on: Sausage Ragu with Pappardelle Pasta

By: jb

jb — Wed, 13 Mar 2024 21:02:43 +0000

I had so many substitutions it wasn’t the same recipe, but cooking it on the stove was fine. The sauce was thick but didn’t “catch.” I subbed all ground beef w/sausage spices, all tomato paste, dehydrated celery, marsala, and “fake” parmesan, besides adding other veggies. It wasn’t worth 2 hours, but on the other hand, with my funky subs the long cook time made it tolerable (I never throw away food.) Second day it was almost good, but I’m about as picky an eater as Dozer. I hope he’s doing well. Age gets us all, old boy- butt scratches.

By: Elaine

Elaine — Tue, 12 Mar 2024 09:59:43 +0000

Wow. Yet another winner from Nagi. I made it tonight for dinner tmrw, as I like these sauces better the next day. It smells so yum, it’s hard not to keep eating spoonfuls as I try to put it away for tomorrow!

By: Natalie

Natalie — Mon, 11 Mar 2024 00:58:43 +0000

Nagi,
I recently discovered your blog and am so glad I did! Your recipe for sausage ragu was the first one I tried and it was absolutely delicious…it made the house smell amazing. Thanks for a great recipe!
Also, what a wonderful thing to establish a food bank. Wishing you and your pal Dozer all the best!

By: Amelia

Amelia — Sun, 03 Mar 2024 06:49:12 +0000

In reply to Clo.

I made it with half ground beef and half pork bratwurst and it came out great!