If I had been doing this properly, there would have been carrots and herbs and maybe a simple green salad with it. But sometimes, all you need is dinner. So it was conchigle and ragu instead, buried under sharp pecorino romano.
9/21/2009
Movin' in ragu
Our apartment is slowly beginning to look like a home, but yesterday was another day full of boxes, screws, wooden planks, and the like, In the evening I finally curled up with this simple ragu of extremely poor italian wine (chateau bubble-yum, to steal Jacques Pepin's joke) san marzano tomatoes, and chicken thighs. I also added red pepper flakes and cracked black pepper along with the requisite onions and garlic, and then stewed everything for about twenty minutes.
If I had been doing this properly, there would have been carrots and herbs and maybe a simple green salad with it. But sometimes, all you need is dinner. So it was conchigle and ragu instead, buried under sharp pecorino romano.
If I had been doing this properly, there would have been carrots and herbs and maybe a simple green salad with it. But sometimes, all you need is dinner. So it was conchigle and ragu instead, buried under sharp pecorino romano.
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