There's a stall at the weekly food markets that sells really good pork & fennel sausages. They're pretty good grilled, but they're sublime in this sauce from The River Café Cookbook. Just like bolognese sauce, this is one of those I make in big batches and freeze in 2-serve containers for later. A sprinkle of grated parmigiano reggiano and a bottle of montopulciano d'Abruzzo and I'm happy.
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