Sunday, October 2, 2011

Fusilli col Buco with Neapolitan Ragù

I got this recipe in an eblast from La Cucina Italiana Magazine. There is something wonderful about this recipe. The sauce cooks for about 4 hours and the house smelled quite good.  The flavors were delicious. The meat cost a little over $8 and we have enough for two meals.

1 comment:

Dzoli said...

This ragu looks different than the one I am used to make.But not less delicious because of that:)