I’ve always enjoyed making the mushroom ragù recipe at Food & Love — its tastiness to difficulty ratio is high enough that it’s our go-to dish for dinner parties. For Valentine’s Day, Keith and I made a somewhat similar sauce, Ragù alla Bolognese, from Food & Love, and I’d like to share with you some images from that night.
The recipe differs slightly from traditional ones, and I was a bit anxious about the choice of meats in the dish. I do love the taste of all of them; I just didn’t think they would belong in a dish that was normally cooked with beef. But after I first tasted the sauce, I couldn’t put down the spoon and had to get more!
Don’t underestimate the power of the red pepper flakes! We added the amount specified in the recipe, and the sauce was noticeably hot. Be sure to adjust the pepper flake amount to your preference.
We plated the dish with ricotta-spinach ravioli from Genova. They were chosen to be the complementing pasta out of laziness and curiosity (because we had never tried Genova’s ravioli). Next time, we will probably go with a pasta with a more mellow taste, because the ravioli were stealing the spotlight from the sauce.