That looks great! Next time you make it, I would add a few more splashes of pasta water when you were tossing the sauce with the pasta at the end so that it has a slightly creamier consistency that coats the pasta a little more thoroughly. It looks very tasty though!
-SpaghettiCat-
This was pretty delicious, I liked the additon of the chicken livers flavor-wise. I haven’t made many ragus, but I thoguht the sauce might cling to the noodles more. I used about 3/4 pound of pasta and had plenty of leftover sauce, so wondering what other noodles or applications others have enjoyed. The whole process took me about 4.5 hours, I’m probably slow by most standards but there’s quite a bit of mise en place and tending to (only 30 min of inactive pressure cooking). Sipped some italian red throughout, so all in all a nice little Sunday in the kitchen.
ndeezer
Can confirm, it’s good. Just as easy to make a double batch…it freezes beautifully.
3 Comments
That looks great! Next time you make it, I would add a few more splashes of pasta water when you were tossing the sauce with the pasta at the end so that it has a slightly creamier consistency that coats the pasta a little more thoroughly. It looks very tasty though!
This was pretty delicious, I liked the additon of the chicken livers flavor-wise. I haven’t made many ragus, but I thoguht the sauce might cling to the noodles more. I used about 3/4 pound of pasta and had plenty of leftover sauce, so wondering what other noodles or applications others have enjoyed. The whole process took me about 4.5 hours, I’m probably slow by most standards but there’s quite a bit of mise en place and tending to (only 30 min of inactive pressure cooking). Sipped some italian red throughout, so all in all a nice little Sunday in the kitchen.
Can confirm, it’s good. Just as easy to make a double batch…it freezes beautifully.