Sausage Ragu

DSC02672As far as I can tell, everyone has had an early and unseasonably cold fall. At least that seems to be the Facebook consensus from friends in Michigan, Missouri, New York, Oregon, and Texas. We’ve had a bit of a sunny break here in North Carolina, but last week it was cold and rainy. That’s why, when I saw this on Bittman’s blog, I had to make it. Immediately.

Glenn and I had a good, old fashioned, Midwestern style, Italian dinner. Meaty ragu, garlic bread, salad, red wine. And when I say ragu, I don’t mean the brand. I mean an equally easy, but much tastier, red sauce with meat. I was a little skeptical of a milk-based pasta sauce, but it was perfectly rich and creamy. We’re not winning any gold medals for nutrition here, but it was an elegant way to load up on carbs. Now I’m ready to hibernate.

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