FETTUCINE WITH WHITE RAGU (pg 203): this was really tasty, and really beige as the headnote says!
I made the following notes and changes:
- chopped all the vegs (together) in the Cuisinart. The weights roughly correspond to 1 medium carrot and 2 stalks of celery.
- used 2% milk for the milk as well as the heavy cream at the end. I almost never use cream and it seemed silly to buy it for such a small amount. No issues with that substitution.
- a 9-oz package of fresh fettuccine - this was the right ratio of pasta to meat for us; I think more pasta would have been wrong (to our tastes). However, I might try a shorter pasta next time - like gemelli - as I threw in the last handful of a box and preferred that texture/size with the ragu.
- when browning the pork, make sure you break it up as small as possible. Big chunks don’t work well in the sauce.
- I added about 6oz water while the sauce was simmering, and then about 6-8oz starchy pasta water at the end. (I made this a few months ago, before going gluten- free, so I’m not sure how I’d do it with GF pasta.)
