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Reviewed Pasta Bolognese
Jan 19, 2011 on FoodNetwork.com
“This is the best ragu I've ever made OR tasted. I did tweak the recipe a bit, using mixed ground chuck and ground pork (2:1) and celery hearts instead of stalks. Chef Anne is totally right about needing to season generously though.
If you try it with the pork included I'd recommend skimming the extra fat or refrigerating the sauce...”