6
abundantlyMedium
By Tessa Kiros
Published 2012
This makes a good and richer-than-usual ragù, on account of using milk instead of water. I love it. For some reason it is wonderful with green (spinach) tagliatelle.
You can make this the day before if you want to break up the load — keep in the fridge and just heat through to serve the next day with your pasta.
Heat the oil in a non-stick deep frying pan and sauté the chopped vegetables until they are a bit golden. Add the garlic and sauté until it smells good, then add the minced beef and sausage and sauté until golden and sticky looking. Add salt and pepper, and an exceptionally good grating of nutmeg and turn through well. Add the wine. Let it reduce to almost nothing and then add the tomatoes, let
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe