This sauce is a game changer: it’s so easy to make, yet it’s so impressive, your friends will think you’ve seriously upped your cooking game when they eat it. Serve over wide pasta ribbons or creamy mashed potatoes or polenta. The ragù takes a few hours to cook, but once everything’s in the pot, you can pretty much leave it alone. I also like this recipe made up as written but cooked down a bit or strained to remove most of the juices and stuffed into cannelloni shells. I will then serve it with burnt sage butter or a tomato sauce .
Adapted from Williams-Sonoma Cook Good Food (Weldon Owen, 2014).