A couple of months ago my photos of Julia Moskin's sausage ragu was on page 1 of the New York Times dining section. Being Italian myself, I have a strong affinity for meat sauce, especially this recipe. I love the texture of the crumbled sausage with the celery, carrots and onion. I used cavatappi to accompany the ragu because it's one of my favorites but you could also use a long flat fresh pasta. This is a perfect meal for this time of year, it's warm, comforting and fulfilling.