Monday, November 23, 2009

Fast Sausage Ragu, now with less weird coloring!

The fast sausage ragu from Bitten looks much prettier if you use white wine instead of red.

It gets rid of the green eggs and ham problem-- the food is now the appropriate color.  You should, however, rinse out the measuring cup you use for your wine before you put milk in it, otherwise the milk curdles ever so slightly, which you will not notice until you stir it into the rest of the sauce.  It's still delicious, though. 

The wine used here was Woot Cellar's Triacipedis.  They have consistently delicious, reasonably priced wines.  Plus amusing descriptions.

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