Page 59 - JSSI Holiday Cookbook

Main Courses: Seafood, Poultry, Pasta and Casseroles

occasionally, until shiny and rust­colored, about 10 minutes.

Step 2
and
water/broth to the casserole and simmer the ragù over moderately
low heat, stirring occasionally, until it is thick and saucy, about 1
hour and 15 minutes. Season the ragù with salt and pepper.

Step 3
stirring
Stir
and
serve right away, passing grated pecorino at the table.

Number of Servings: About 8 (depending on how hungry you are!)

Prep Time: About 2.5 hours

Personal Notes:Personal Notes:Personal Notes:Personal Notes: I wish I could claim this recipe as my own, but I
found it about 10 years ago out of a Food & Wine magazine. It is
something I only make 1 or 2 times a winter as it is so heavy yet
SO delicious, but in the past few years it has become a Christmas
Eve dish. It's a real hit around the holidays because it's not your
typical spaghetti and meat sauce. It makes the house smell
amazing and it cuts down on the number of dishes you need to
prepare for Christmas Eve dinner. This is hands down one of my
favorite dishes in the world.

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