This is a great basic meat ragu recipe. I go light on the meat to vegetable/tomato ratio than most ragus in the interest of keeping it healthy. It's a staple that I make big batches of and freeze for quick easy weeknight meals.
I've always loved to eat so I decided I should probably learn to cook too. It started with Kraft Mac & Cheese (I still eat it all the time), but these are some of my favorite concoctions for sharing.
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