It's now 3:50pm on Sunday. We've had the ragu and it was delish. Allowing the ragu to rest overnight and then reheating it in the oven seems to have allowed the juices of the ingredients to be released and so the end product was not overly salty at all.
We also made our own pasta, which I think also helped to diffuse the saltiness of the ragu.
So, I think the ragu alla bolognese ricetta tradizionale is a winner!
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