Save to your scrapbook
Beef Ragu
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
In Calabria, this ragu is tossed through fresh pasta, such as fusilli ai ferri (knitting-needle fusilli), a hollow, spaghetti-like pasta made by rolling the fresh dough around knitting needles or rods before it’s laid out to dry.
Serves: 6
Typical values per serving:
Energy |
1188.256kJ 284.0kcal |
---|---|
Fat | 11.0g |
Saturated Fat | 3.0g |
Sugars | 4.0g |
Salt | 0.4g |
This recipe was first published in March 2010.
Average user rating