![]() ![]() Seasonings: we’ll need a good bit of salt, sugar, and some red pepper flakes to season the sauce with.I save this portion every time I buy a block of parmesan cheese in a baggie in my freezer for soups, stocks, and homemade ragù! Parmesan Rind: The rind is the portion of the parmesan’s protective outer layer. ![]() Aromatics: I use bay leaves, basil, fresh thyme, and some chopped parsley for topping the ragù with before serving.It adds a deep aged flavor to the sauce where you feel like a little an Italian nonna hand-delivered a batch of homemade sauce to your kitchen! Balsamic Vinegar: This is my secret ingredient! The flavor of balsamic vinegar in this recipe takes it to 100. ![]() The crushed tomatoes, along with tomato paste, make the sauce hearty, and the diced tomatoes are there for texture and pops of brightness. So for this recipe, I use tomato paste, crushed tomatoes, and diced tomatoes.
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