Rita’s Traditional Ragù

Rita always makes ragù in big batches for her family, and this one is extra special. She stopped by her local butcher and found they had an abundance of fresh sausages, and decided to buy them all. While she usually makes her ragù using only the sausage meat, this time she decided to add some beef too which creates a rich, and sumptuous version, perfect for a special occasion, like having the whole village round to dinner. You can adapt by throwing in a few handfuls of whatever you have (pork mince, sausages, guanciale, beef). The key is to cook it for a long time. And prepare a huge batch, if you don't eat it all, you can freeze it for later.