牛尾酱Ragù和辣根屑

这很容易做，每个人都喜欢!第二天就更好了。享受吧!

• memartin

• 斯普林菲尔德马

• 12/21/2017

浓郁而古老的乡村气息把全家人都带进了厨房。而且做起来很简单!你只需要简单的食材和时间。我没有马萝卜，用的是意大利面，效果很好

• rictan302

• 瑞典

• 11/5/2017

很抱歉这么长时间的回顾，但这个食谱中似乎有很多变量，我想把它们都涵盖进去。今天下午做的，我很喜欢，因为它基本上很简单，而且烤箱做了所有的工作。需要注意的是:如果你选择用牛尾，一定要用大而结实的牛尾。我的商店几乎卖完了，所以我买了最后一磅，里面几乎没有肉。我确信它们添加了很棒的味道，但在7.99美元一磅的价格下，我本可以(也确实)花更少的钱增加味道。我换成了无骨炖肉，效果很好，而且更便宜。所以总结一下肉的场景，两磅炖肉，一磅牛尾。我又加了一瓣大蒜，真希望自己多加了一些。对于那些像我一样好奇我到底在做什么的人来说，基本上就是炖牛肉面。加入一片月桂叶，新鲜的百里香，一些伍斯特郡酱，大约一t自制的番茄酱，一点半碎牛肉，再加上我刚煮好的一锅蘑菇的碎屑，真的很有味道——在那之前，刚从烤箱里出来的蘑菇是很淡的。(是的，我知道。 I basically really changed the recipe. But it needed more flavor, and I had sunk 3 lbs of meat and three hours into this dish.) I'm thinking some very finely chopped parsnip added along with the other veggies would help too. I ended up not needing all the pasta water the dish called for, as my sauce wa kind of thin when it was first finished (I should note that I used a shallow All-Clad pan, and since the recipe asked that we keep the meat under the liquid, this may have made my sauce too thin, though the pan itself worked great. Play this one by ear depending on your sauce and your pasta. I loved the toasted bread crumbs on top; my husband thought they were weird and didn't add anything to the mix. Anyway, the flavors ultimately came together, using stew meat made shredding much easier, and everybody gobbled it up. A keeper, with a few changes. PS I'd probably make this in a bigger batch next time and freeze some, minus the pasta.

• hadeshnds

• 萨拉托加

• 10/17/2016

我用排骨做了这个，切了迷迭香，加入了新鲜的百里香，这很适合翻倍冷冻。我喜欢冰箱里有这个。

• groeneduim

• 图森阿兹

• 8/8/2015