Seasonably frigid temperatures inspired Marion to remake this delicious, hearty pasta dish from the Blue Kitchen archives. It originally appeared in unseasonably cold May 2011.
THIS ROBUST ITALIAN RAGÙ IS PERFECT COLD WEATHER FARE. It is absolutely meaty and hearty, combining ground beef, chunks of pork, tomatoes, peppers, carrots, mushrooms, garlic, red wine, paprika and other ingredients into a thick, stew-like sauce served with some kind of big pasta. And one of its charms is that it cooks on your stovetop for hours, mostly unattended, as the sauce builds and develops, filling your kitchen with amazing fragrances. Find the recipe here.
What a fun recipe! I had missed this, so glad you decided to feature it this week. Some really interesting twists to this recipe that I can’t wait to try!
Ooooh, yum! I have to admit that I’ve never mixed beef and pork in a recipe so I’m really looking forward to trying this.
Thanks, Marion and Terry!