Cart: $0.00 - (0 items )

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 …

This post was originally published on this site

Write a Reply or Comment:

Back to top