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Started By
Message
re: Ragù of Beef, Pork Sparerib, and Sausage (w/ Pics - in progress)
Posted on 10/25/20 at 1:24 am to LouisianaLady
Posted on 10/25/20 at 1:24 am to LouisianaLady
That looks terrific and I think the scavenger is adorable.
0
Posted on 10/25/20 at 6:14 am to LouisianaLady
Jesus you knocked that one out of the park LL! Great job and that looks amazing. 
Posted on 10/25/20 at 7:45 am to LouisianaLady
Looks fantastic.
Posted on 10/25/20 at 7:57 am to LouisianaLady
My whole life I thought Ragu was a brand of sauce, so you are telling me its just all the meats in some sauce? If so then hell yes.
Regardless it looks great.
Regardless it looks great.
Posted on 10/25/20 at 9:16 am to LouisianaLady
Looks delicious. 
Posted on 10/25/20 at 9:50 am to pochejp
I think an "awesome" would be appropriate here.
i've got to try that.
i've got to try that.
Posted on 10/25/20 at 12:52 pm to LouisianaLady
Where did you find that fettuccine?
Posted on 10/25/20 at 12:54 pm to wutangfinancial
It’s a local company. I got this at Robért, but I think Rouses may carry it too.
Posted on 10/25/20 at 1:33 pm to LouisianaLady
What kind of knife is that? I need a good all purpose knife.
Posted on 10/25/20 at 1:50 pm to LouisianaLady
That looks awesome. Well done.
Posted on 10/25/20 at 3:58 pm to Chucktown_Badger
It’s this one
Posted on 10/25/20 at 6:46 pm to LouisianaLady
I've had one in my block for a while now. Great knife but don't drop it on it's tip. You sauce looks awesome LL. 
Posted on 10/25/20 at 11:10 pm to LouisianaLady
Looks amazing, LL
Posted on 10/26/20 at 9:41 am to LouisianaLady
Wow!! looks fantastic!
Posted on 10/26/20 at 11:15 am to LouisianaLady
quote:
LouisianaLady
Excellent work.
I will try this when it gets cooler. Do you de bone the spare ribs before plating?
Posted on 10/26/20 at 12:09 pm to LouisianaLady
That looks amazing! If it wouldn't be too much trouble would you mind typing up a written recipe for this?
Posted on 10/26/20 at 12:38 pm to Hat Tricks
This is the recipe I used as a guide.
My changes:
- the use of anchovies
- store didn't have basil, so had to use dried
- didn't use sausage in casing and throw it in during last 30 minutes, then chop into chucks, like they say to do. I just much prefer the sausage to be loose and browned with the other meats.
For whoever asked, yes all the meat was cooled and shredded with with my hands. Bones discarded.
My changes:
- the use of anchovies
- store didn't have basil, so had to use dried
- didn't use sausage in casing and throw it in during last 30 minutes, then chop into chucks, like they say to do. I just much prefer the sausage to be loose and browned with the other meats.
For whoever asked, yes all the meat was cooled and shredded with with my hands. Bones discarded.
Posted on 10/26/20 at 12:48 pm to LouisianaLady
Shun GOAT
Posted on 10/26/20 at 1:30 pm to BigDropper
quote:this is very similar to how I make mine
Sunday sauce
Posted on 10/26/20 at 4:30 pm to LouisianaLady
Does that parm rind add something?
Looks like a great dish.
Looks like a great dish.
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