Ragu!
long day here
https://cooking.nytimes.com/recipes/...9-sausage-ragu so I butchered this recipe and added... My smoked bacon ends hot pepper flakes My Italian sausage and red wine Now for the pics! http://www.waxhaw.net/sm/20190713_144010.jpg http://www.waxhaw.net/sm/20190713_151206.jpg http://www.waxhaw.net/sm/20190713_152945.jpg http://www.waxhaw.net/sm/20190713_153709.jpg get the water out! http://www.waxhaw.net/sm/20190713_155509.jpg http://www.waxhaw.net/sm/20190713_162955.jpg http://www.waxhaw.net/sm/20190713_165024.jpg http://www.waxhaw.net/sm/20190713_165513.jpg http://www.waxhaw.net/sm/20190713_165642.jpg http://www.waxhaw.net/sm/20190713_170639.jpg http://www.waxhaw.net/sm/20190713_181348.jpg http://www.waxhaw.net/sm/20190713_181906.jpg http://www.waxhaw.net/sm/20190713_183926.jpg http://www.waxhaw.net/sm/20190713_184501.jpg The reducing moisture and concentrating flavors is the key here... Enjoy! -Zippy |
looks tasty mate, :thumb:
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I would enjoy that plate.
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As an Italian, I would destroy that. Good pick on the wine. 19 crimes is a good wine
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I'm definitely up for a plate.
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I'd hit that HARD, Zip.
Appreciate the recipe and the pictorial, too. |
Looks excellent!
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I would taste it.
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Thanks everyone... I had made Bolognese before but I like the ragu better....
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Looks tasty from here too!
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Well this is like getting a second helping.
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Looks AMAZING!!! I'd definitely hit that!!!
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