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Rigatoni al Ragu Enough sauce for about 5 pounds of pasta
I first made a variation of this pasta sauce when I was testing recipes for Michael Pollan’s book Cooked . Michael learned the art of simmering from Samin Nosrat through her favorite ragu. It was better than any I’d ever made. When I first started cooking, I followed Lidia Bastianich’s Bolognese recipe, which contained beef, tomatoes, and veggies. I soon learned that the traditional ragu of Bologna is a sauce of long-simmered ground meats, broth, and milk, with little to no tomato. I’ve been tweaking Samin’