8 Servings This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead. February 2017Print Ingredients Ragù pounds
[Photographs: J. Kenji Lopez-Alt, except where noted] It's been another great year of recipes at Serious Eats, both at my home kitchen here in San Mateo, and back at Serious Eats World Headquarters in
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Now's the time to wrap up these home improvement projects before the weather turns. You've still got a few weeks left to tackle those last-minute DIY projects you've been meaning to get to all summer.