Slow-Simmered Comfort
Keith Raney detailed a slow-simmered sauce with short rib and hot Italian sausage for pasta or gnocchi.
Raney says the key is building flavor slowly, starting with good quality olive oil and browning the meat properly. He emphasizes patience during the simmering process, allowing the flavors to meld and deepen over time. The recipe calls for a combination of dry red wine and canned crushed tomatoes to create the sauce's base. A touch of cream or mascarpone at the end adds richness and a velvety texture. Raney suggests serving the sauce with rigatoni or pappardelle, as their shape and texture hold the sauce well. Freshly grated Parmesan cheese and a sprinkle of parsley are the perfect finishing touches.
