Sweet and Spicy Sausage Ragu Nachos with Pickled Onions

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This is amazing. I was hesitant based on the long cooking and intense browning, but the flavors are so intense and bright. I made the nachos as directed and loved the arugula and picked onion garnish. I also put this on a pizza. Layered ragu, cheeses, then after out of oven, dolloped with chipotle mascarpone which melted, then folks topped with arugula and picked onions once serving their slice. Well worth the time and attention needed, especially since I have some to freeze and pull out for a quick amazing appetizer or meal. THANKS Anne!

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I made a double batch of this for the gang coming over to watch football. SO tasty. It's a bit of an investment time-wise - but really, really good!

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I was intrigued when I saw Anne make this on GMA and thought it would be a nice change for Game Day! The flavor is definitely good and while the recipe is not hard it is time-consuming. I must admit the technique is strange as I am not used to almost burning food to develop flavor but it works here. I did think it was unusual to add the sausage after the wine and paste as the recipe says but after rewatching it on GMA she did add the sausage first-otherwise you can't really see it brown! I made the sauce in advance so it is ready to assemble the nachos. I do like that aspect of it because who wants to be in the kitchen all day when you have company or are watching the game? I also used both sausages and it isn't too spicy. I think I might substitute 1 lb. of ground beef or turkey for one of the sausages next time to give it a different texture. Tip: many stores mistakenly refer to fennel as anise so if you can't find fennel for anise. It's worth a try!!