Italian sausage and mushroom ragù with pappardelle from Christopher Kimball's Milk Street Magazine, Nov/Dec 2020 (page 17)

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

  • chawkins on August 08, 2024

    A wonderful ragu and quite quick. I used 8 oz of button mushrooms instead of the portobello asked for and crushed tomato from garden tomatoes.

  • anya_sf on February 10, 2021

    The pappardelle I found came in 8 oz packages, so I cooked 2, which yielded a more "Italian" ratio of sauce to pasta and ended up being much more than we needed (but we didn't mind leftovers). The sauce was delicious and you couldn't taste the cinnamon, just some unidentifiable extra flavor. The recipe specifies bulk sausage, not link sausage, but honestly link sausage with casings removed would still work fine - I had trouble breaking apart the bulk sausage.

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