I know Marcella's recipe is a Tried and True Favorite on these boards...
I made it religiously the first couple of times - and then of course had to change it up. I (gasp!) add a bit of garlic, a little extra tomato (which I puree in my food mill because I prefer chunk-less tomatoes), about a tbsp squeeze of tomato paste from the tube, and I use cream instead of milk (I only have lowfat milk at home on hand). I have tried the variation with beef and pork and find it delicious...
Do you keep it exactly the same or have you adjusted to your tastes as well?
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