Would it surprise you if I said that for most of my life, I thought ragu meant the spaghetti sauce that came in the jar with the picture of a gondola? Tragic, I know. It’s a wonder that I have any kitchen skills after years of being exposed to high levels of prepackaged food radiation. I have since come to appreciate that a ragu is traditionally a sauce of ground beef, tomatoes, onions, celery, carrots, white wine, and seasoning. But I struggle with homemade pasta sauces, maybe because I’m so accustomed to eating the jarred stuff, after making a few modifications of course. So instead of trying to master a traditional ragu, I decided to give mushroom ragu a try. Continue reading “Ragu”
Bon Appetit Hon 