This ragu is perfect for a cozy Sunday night in and SUPER EASY to make on the Tasty One Top! Get access to this exclusive recipe through the One Top, get yours right here: https://goo.gl/oDzF5B
Check us out on Facebook! - facebook.com/buzzfeedtasty
At Altitude_Full Mix.aif
Licensed via Warner Chappell Production Music Inc.
Not bad, but one quick advice: ditch the garlic, grind the beef, add a little bit of pork (up to 50% of the meat) and add the wine BEFORE you add the tomato. I used to ad the wine after I added the tomato puree too, then grandma came and told me to switch them. WAAAY BETTER.
well grandma did use no stock (she just poured a bit of water and added more spices) and put a lot more tomatoes in
also, it should have simmered ("pippitare") with the lid not completely closed for about 6 hours at very low heat
that's where the true flavor comes out
If you didnt use that much olive oil at the beggining, you could have created a nice little fond by browning the beef instead of almost frying it. Needless to say, but fond is what brings real taste to any sauce/ragu
There is a very pronounced chronology to adding ingredients to the recipe. And it’s easy to learn and remember. Perhaps put a little effort in that Tasty to teach your viewers make better meals. If it wasn’t important to follow a chronology then we could have all saved ourselves time and just dumped everything in a pot and just heated it...*kind of what American cooking sometimes looks like* loll my last observation comes just from those fast fast cooking shows with retarded chefs yelling and chasing cooks :) I’m sure real American cooking must be more refined