
Fresh Pappardelle with Mushroom and Walnut Ragù
In Italian cooking, an important distinction in pasta sauces is between ‘red’ (with tomato) and ‘white’ (without tomato). Many recipes come in white and red versions. I often have both versions on my blog, such as wild boar ragù (red … Continue reading Fresh Pappardelle with Mushroom and Walnut Ragù