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