A meaty stew featuring big chunks of beef, pork, and sausages simmered until fall-apart tender in a deep and rich tomato sauce.
that we know here in the States: just add some meatballs, serve it with spaghetti, and you're there.
As it finishes off, I add some sausages in to cook through for about 30 minutes—sausages can overcook, and I prefer mine with a juicier texture instead of the mushy texture of long-cooked sausage. In Italy, it's common to find other meaty additions to this ragù, including various involtini , but that's a bit more work and hard to find premade in the States.
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