Fusilli with pork sausage ragu from Franny's: Simple Seasonal Italian by Andrew Feinberg and Francine Stephens and Melissa Clark (co-author)

  • carrots
  • celery
  • ricotta cheese
  • onions
  • pancetta
  • parsley
  • fusilli pasta
  • tomato paste
  • dry red wine
  • ground pork
  • dried red pepper flakes
  • Parmigiano Reggiano cheese
  • canned cherry tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 11, 2020

    This was good but not great. It takes a while to prep all the veggies and I felt the celery was a bit out of place. Also, rather than draining the fat after cooking the meat, you are supposed to cook the ragu, let it come to room temp, chill it, and then remove most of the fat. Why and who has time for that? (Besides all of us under stay at home orders I guess!) I assumed it was to keep the meat tender, and since I had time, decided to follow the recipe and see how things went. The meat was still oddly dry even cooking with the fat and so much more work than just draining it in the first place.

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