The first coolish morning in Phoenix in months combined with a day off has inspired me to FINALLY take my copy of Essentials of Italian Cooking off the shelf and try making this. I've had the book for at least a year so it's about time...
It's simmering on the stove right now. Looking forward to dinner.
Just curious what wines folks have tried in this and which have yielded the best results. I had a bottle of Chardonnay on hand and used that(Fat Bastard someone had brought to a dinner party...not the best option I'm sure but a more dry white wine than any of the shiraz and zinfandels that we also have!).
I know my husband will be begging for this ragu regularly once he tastes it...so next time around what wine should I pick up to use? What's been everyone's favorite? This recipe is so much about technique and quality ingredients that I'm sure the wine choice really makes a difference?