Well, I've run into lots of ragu recipes, and I have 2 questions about them.
1) Why add milk? It's often added to the cooked meat and then heated until it's gone. I don't get this step. Is it just for color? Do the milk solids add a nicer texture? It is a step that's a bit weird for me. I prefer my ragu to be very meaty and without cream.
2) They also add white wine and then reduce it until nothing remains. Why white wine instead of red? Any real reason? It's just that I always stick to red with meats and white for seafood.
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