Originally Posted by
Marco
Today's lunch... Ragů sauce, made in the pot, after reducing down and infusing for 3 hours:
...and served... Pappardelle al Ragů, with freshly grated Parmesan, sprinkled with fresh parsley:
The Italian version of Spag Bol, lol!
Marco.
That looks good, correct pasta as well, recipe? I hear some use pork as well as beef, I used to make one which added milk at the end, as ever though, time is the real ingredient here...
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