In Italian cuisine, a ragù is a meat-based sauce, which is commonly served with pasta or polenta. Traditional recipes are all meat-based and can be a mixtures of beef, chicken, pork, duck, goose, lamb, mutton, veal, game, or offal.
In this class we will prepare three ragus. One not so traditional and quick, the other two more traditional, thus requiring more time.
While they’re simmering, we’ll make homemade pappadelle and an easy polenta and graze on some creative bruschettas.
Zucchini-Ricotta Salata Bruschetta
Butternut Squash Goat Cheese Sage Bruschetta
Mushroom Sausage Ragu
Duck and Bacon Ragu
Creamy baked Polenta
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Hunt Hill Farm
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