(8 servings)
INGREDIENTS FOR THE RAGOUT
INGREDIENTS FOR FRESH PASTA
INSTRUCTIONS
There are endless variations to menu: from the Tuscan sugo finto, where the meat disappears, leaving in its place only vegetables and herbs, to the full-bodied sausage and mushroom ragout, which demands to be served in winter with a dish of piping hot polenta.
In this version, along with ground pork and fresh Tuscan sausages, I added green lentils, which give more body to the sauce and make it creamy and wintery. Serve with rustic pappardelle for a whole satisfying meal.
Born and bred in Tuscany, I am a food writer and a food photographer. I live in the countryside between Siena and Florence, where I also teach Tuscan cooking classes for locals and tourists. In 2017 my fifth cookery book will be published. As for every Tuscan home cook, legumes, especially beans and chickpeas, are part of my daily life and my culinary traditions.
Find me on my blog www.julskitchen.com