If you’ve read many of my blog posts, you know that it’s my cooking sensibility to use what I have on hand, including leftovers. So, when I make beef ribs I always keep the cooking juices for some other use … I use the pot juice from the ribs as the base for this week’s pasta sauce.
Tag: pasta sauce
Classically, ragù is made by slowly cooking meat in broth, tomato paste, wine, and aromatic vegetables until everything melds into chunky, saucy deliciousness … In my version, the tomatoes and their beautiful juices mix with the pan juice from the chicken to create the broth.
I shut down my computer, turned out the lights in my den, poured myself a lovely glass of merlot … and opened the fridge. Hum … what could I make that is fast, stress-less and tasty?
Plynn Gutman 