My wife and I had our families over for dinner and we wanted to serve a simple meal - pasta and some roasted chicken with root vegetables. Unfortunately, simple didn't mean quick. I decided to make Mario Batali's version of Ragu Bolognese, and let me tell you, it was worth the almost 3 hours cook time. This sauce is super rich and was an absolute hit. Folks loved the chicken too.
Good white wine and quality beef and pork are crucial.
 |
| Lipids - Olive Oil and Butter |
 |
| Add Mirepoix (I used colored carrots) |
 |
| A Pound Each of Ground Beef and Pork |
 |
| Can of Tomato Paste |
 |
| Add White Wine (I used Crush from Niagara) |
 |
| After an Hour on Low Heat |
 |
| Chicken About to Go Into the Oven |
No comments:
Post a Comment