Meat: pasta al ragù
Salt, Fat, Acid, Heat, p. 297–299
Ingredients
- Extra-virgin olive oil
- Ground beef chuck
- Ground pork shoulder
- Onions
- Carrot
- Celery stalks
- Dry red wine
- Chicken or beef stock
- Whole milk
- Bay leaves
- Strip of lemon zest
- Strip of orange zest
- Cinnamon stick
- Tomato paste
- Whole nutmeg
- Salt
- Freshly ground black pepper
- Tagliatelle, penne, or rigatoni
- Butter
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