Meat: pasta al ragù from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 297) by Samin Nosrat

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Notes about this recipe

  • Ro_ on September 27, 2020

    Incredibly rich, smoky, very meaty, unctuous from (presumably) the whole milk (I actually used semi skimmed + some cream). I can't get good quality ground pork where I live, so I actually just used a piece of pork shoulder and a piece of beef chuck and chopped them up very small myself with a knife. The meat certainly cooked through and was very tender, but it didn't start falling apart, so I think texturally the dish would have been better with actual ground meat. I made a half quanity, and 400g of pasta, which I thought would give the two of us eating it leftovers, but it was so good we ended up polishing off the lot ;-)

  • Tatiana131 on January 28, 2018

    Fabulously rich and complex sauce, made the house smell so good that my non-pork eating guests asked if they could have some. Comes together very easily, and is incredibly flavorful and rewarding.

  • ldtrieb on September 19, 2017

    Used up some whey I had frozen instead of milk (I did correct later after long cook down and add some regular milk) I had ground pork and ground up some leftover tri tip for the beef. It was lovely, more in the freezer for later.

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