Sunday, 30 January 2011

Tagliatelli ragu

This ragu was cooked long and slow, and is probably one of the most "authentic" I have ever made - starting with big chunks of braising steak and bacon - stewed for ages in red wine, stock, veg and tomatoes.  The meat then shredded, veg chopped and returned to the stew.  Rich and meltingly tender.  Got the thumbs up from victim - but it's not every day you can spend 4 hours over a pasta dinner.

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