Sunday, October 30, 2011

Ragu alll Bolognese Nov/Dec2011 pg 15


You know me, I am a sucker for a good Ragu, and I haven't bought or cooked meat at home in ages. Decided regardless I had to try this recipe. I am pretty sure that CI had a Ragu before and I am pretty sure I made it and pretty sure it is on this blog some where, but yet, here is another "ultimate" Ragu. This one has 6 meats. It took about 45 minutes to set up and then it had to simmer, although to be honest, I boiled it a bit, then turned the stove off and went to the heritage festival. Turned out pretty good. Very meat. Had a very "dark" flavor. I actually added 1 tsp of agave nectar to brighten it up.

I have like 14 oz of chicken livers leftover if anyone wants some!

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