The following is a rough guide for a beef & pork ragu based on my most recent version. The basic steps/principles will apply across many versions; but playing with variations can be an excellent way to find what you like, and learn how flavour/texture profiles change. Try different meats, ratios of soffritto:meat:stock:tomato:wine, timing at different steps, skimming fat off vs emulsifying, etc. If you want inspiration, do some research into regional varieties of ragu across Italy (and the French cousin, ragout). This version is closer to a Neapolitan style — using larger chunks of meat instead of mince — although it would likely make a Neapolitan angry, shortly before them forgiving me because it is so delicious.

・ カレンダー検索 ・ 青森市 閉店 ・ 弘前市 閉店 ・ 五所川原市 閉店 ・ 藤崎町 閉店