Hi! I just opened an account and would appreciate knowing how the clipboard works. I click on it and it responds that I've saved to the clipboard but I can't find the clipboard! When I type it in various search bars I always get a "not found" response.

I've made this several times now, and it's always a huge hit. I do find that I need more tomato puree so I've been using a 28oz can of crushed tomatoes, and the rest of the recipe I follow to the letter. The saffron is a great addition.

Hi Mary,
If you are using your computer to read the recipe, the "clipboard" is just the same as the "copy" command (command-c on a Mac, control-c in Windows.) When you press the Copy To Clipboard, it goes to the same temporary memory in your computer. When you want to paste that information into some sort of document (Word or any other), simply go to that document, put the cursor where you want the list of ingredients to land, and press command-v (Macs) or control-v (Doze). If you're using a smart phone, you're on your own. My phone is dumb as a door knob. Good luck!

fabulous, arguably one of the best pastas I've ever made or eaten. you need to have excellent sausage and cheese. and yes, I splurged on passato.

You put wine into hot oil? I made this and just before I added the wine, I did a double take. I was right it was a splatterfest. In turned off the heat added the tomatoes and continued. The flavors were great, but I don’t understand how that step is supposed to work.

Hi Shawn and Eileen -

I believe the expectation is that the majority of the oil will have absorbed during the cooking of the garlic but, yes, there may be a little left that will cause some splattering.

Best,
The Milk Street Team

I made this out of your Fast & Slow cook book and I have never made a recipe w/o browning the meat first. I hope I don't get sick???

I have made this a number of times as it is and with great results. I tried the Fast and Slow version but I just don't like it. It doesn't seem as flavorful, I had a hard time with burning with the Instant Pot. I've been playing with making my own bulk sausage with different recipes and it's always great, even though the Italian sausage recipes do vary by quite a lot.

This is was a game changer for me. I'm a purist, and cooking a pasta dish in the instant pot felt really wrong, but I'm so glad I tried it. Pasta was cooked perfectly and the sausage rendered it's fat into the ragu. I completely forgot that it wasn't browned first. I didn't have any orecchiette, so I used Whole Foods Pipe Rigate. Huge hit and kids asked to take leftovers for school lunch:)