The ragu deserves its own post because it was so fabulous. First we had to brown sausage and short ribs, and then cooked those with the tomatoes. We used the sausage in the Timpano, but the ribs were just for flavor! The ragu simmered for 4 hours and was the best tomato sauce I have ever tasted in my life. I want to make the ragu again and just use it with pasta for a meal. It rocked !
Some of the ragu was mixed with some pasta to make up one of the Timpano layers.
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