At My Kitchen Table: My Ragù
My ragù. Miam! No - umami! And I swear it's not hard to make.
Freeze a tub of it if you like, but leave the rest on the stove, bringing it to a simmer every couple of days. It will get earthier and earthier.
Read how to make my ragù at Portico.
Comments
I can't wait to try this out. I only wish that the Italian butcher I used to go to in Somerville was still in business. They had the best sausages. Sadly, they and all the fishmongers have closed their doors. Everyone seems to want to shop for everything in the supermarket now.
Posted by: Tony | January 14, 2007 09:38 AM