Meat and Mushroom Ragu
Cookbook
Page 60
Cuisine: Italian
Course: Sauces/Gravies
Reviews
1 reviews,
average rating 4.0 / 5
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4.5? Really tasty. I used dried porcini and champignons de Paris, your regular sort of brown shroom. Imagine if there had been some really flavorful fresh shrooms! Used the food processor for all the chop-chop, of which there is a lot. Made all, which was ok in my 3qt crock. Three of us ate about half. We'll have two more dinners for two with the rest.