Soups & Sauces » Ragu di Carne
Master Chef/instructor Mariella Lencioni from Tuscany prepares a hearty ragu that's perfect for her Homemade Fettuccine. We love how she gets her hands in there to squeeze the tomatoes. Grazie molte, Mariella!
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Posted Monday, November 18, 2019, at 9:17 pm by Neal:I made the ragu and it is/was wonderful! I did alter a bit in that I used 20 oz. of hand crushed tomatoes, and added a cup of whole milk during the simmer phase. All said, was delicious and so much better than most I have tried before. Kudos to Chef Lencioni and her formula. Would recommend to any and all!
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