The ragu I made a big pot of (and froze half) turned out amazing, of course, since I had it simmering on the stove…
The ragu I made a big pot of (and froze half) turned out amazing, of course, since I had it simmering on the stove three hours. Fresh ground Italian sausage, beef mince, garlic, tomatoes, onion, olive oil, basil, fennel seed, oregano, a little red wine, and some Parmesan cheese rind tossed in. Second pic is some of it over steamed cauliflower with shredded provolone and Parmesan melted on top.
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Very nice
Aroma!
The Ragu us a Russian dish I thought? Is this something done in the US as well?
NVM, appears that the Russians yet again have stolen from someone else (Italians this time).
I stole all of it. And put it in mah belleh
Meal in a bowl. Looks tasty.
Bobbi Jo Woods what did you use for the mince meat?
A pound each of 90% lean ground beef and Italian pork sausage, casings removed. Just mashed it all together and browned in the same pan
Thanks. I want to make this.
My pleasure! I make a variation of this meat sauce regularly to top zucchini, spaghetti squash, broccoli, etc.
My go to meal is homemade meat sauce and zucchini and onions.
YUM YUM