Beef and Sausage Ragù is a zesty, hearty sauce. I created it to serve with bucatini, which was my late father’s favorite pasta; it’s also great with baked macaroni made with ziti, penne or rigatoni. This recipe makes quite a lot of sauce. If you’re not using all of it at once, portion out the remaining Beef and Sausage Ragù into containers and freeze for future use within a month. Start with Breaded Cauliflower followed by your main course of Beef and Sausage Ragù paired with a Chianti for a real Italian dinner.
Total Time: 2 hours, 10 minutes, Serves: 8 over pasta.
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