You’d likely have to ask a butcher for it directly, its the muscle below the bottom sirloin and somewhat connected to the flank.
I’d highly recommend not just getting bottom of the barrel discount grocery packages of it

Probably the most important video of my life

This paired incredibly well with a nice rye like Redwood Empire, but also great with a Pinot Grigio which should already be opened, or a nice pale ale.
Mangia!

You could add in the sausage to let it finish cooking in the sauce but i prefer to have it separate for the contrast and I find the bright sweetness of the pumpkin fades, and the sage disappears. Oh yeah add some fresh sage again at the end

Speaking of, this would probably be decadent with some heavy cream. I never keep that on hand, personally. But I do always have butter which I add in with some parm or pecorino after killing the heat to make it all come together.

At this point I’m tasting for seasoning and adding more salt and pepper (you salted your aromatics right?) This is where I splashed in some more white to brighten things up. This time, a good spoonful of greek yogurt added some great acidity and creaminess

Oh but I HAVE tried this with dried herbs and its never the same. If you have anything fresh in thsi dish make sure its sage. I happened to have rosemary and thyme this go around, just a bit chopped in to cook for a little while.

Speaking of, next would be chicken broth until a thin sauce consistency to cook sown, and this would probably be great with some high quality homemade broth but personally I cannot be bothered to keep that on hand. Better than Bullion is always in my fridge tho

Pumpkin next. You can and probably should cut up and roast your own pumpkin for this. I have and its fantastic. But the canned stuff is just so convenient and what really makes this a simple quick dinner, which is really the kind of recipes I bother to share

I splash some white wine at this point but I’ll be adding in more later (foreshadowing). Do I need to add sage and wine in two stages? Would need to do a side by side to figure out if its doing anything. I play it safe and do both

At this point i put a little bit of finely chopped sage now, but Ill add more later as I notice a very clear difference when its cooked long versus short. A tiny squeeze of tomato paste is also good. Again, keeping things light and delicate

I use also a little less garlic than I usually do in my sauces, mainly because I want to challenge myself to stop using it what I think has become an italian cooking crutch for myself. It’s been a never ending escalation that my last bolognese had an entire head which was getting absurd

I always start with some onion, (after browning sweet italian sausage) in some olive oil with pepper flakes. I’ve moved towards using just shallots for this dish as I think it makes the whole thing a bit more delicate

Now the pumpkin. Obviously you can and should cut up and roast your own, and blend it yourself. But not only is canned pumpkin so easy, it means that you really only need to worry about fresh herbs on hand to make this any night

Oh and tomato paste I think was a good addition this time around, but only a small squeeze for what ended up being a bigger batch. Deglaze of course with white wine, saving a little bit to be added later in cooking

After browning sausage, typically onions and garlic for aromatics. I’ve actually used shallots instead lately and would like to try this with leeks next time. I find making the sauce as light as possible helps highlight the herb and pumpkin taste the best

I almost always have this with some sweet italian sausage. I’ve tried it with spicy and I’ve tried it out of the casing and I prefer having the sausage rings cooked separately for the aesthetics and to emphasize the more delicate taste of the sauce.

#addmepleasechef

This is like when you follow a band through their tour just to hear them play the hits in another city