Anyone who's made this - how saucy does it turn out? Should it be served with a starch? And if so, what works best? I'm thinking couscous or polenta?? Thanks :)
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Kristen is the Creative Director of Food52
It's rather saucy and would honestly be great with couscous, polenta, mashed potatoes, rice, or even just some great bread to sop up the goodness.
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