INGREDIENTS FOR THE RAGOUT
INGREDIENTS FOR FRESH PASTA
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.