Another house speciality is the Ragu from Marcella Hazan's cookbook Essentials of Italian Classic Cooking. We like to make this with a broad noodle like a Papardelle. Worse case, I'll use a Farfalle, but it's amazing how the sauce will cling to a long noodle. (I'll get a photo next time) I like to simmer the ragu for 2-3 hours, but the lovely Marsha has taught me that it's pretty good with a shorter simmer time...
Sunday, February 15, 2009
Bolognese
Another house speciality is the Ragu from Marcella Hazan's cookbook Essentials of Italian Classic Cooking. We like to make this with a broad noodle like a Papardelle. Worse case, I'll use a Farfalle, but it's amazing how the sauce will cling to a long noodle. (I'll get a photo next time) I like to simmer the ragu for 2-3 hours, but the lovely Marsha has taught me that it's pretty good with a shorter simmer time...
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment