First recipe with the ragù!

First recipe with the ragù!

Heat up a few ladles of ragu in a skillet. When it is hot, pour in a generous splash of dry marsala. Let it cook down (just until the alcohol has evaporated). Add cream (creme fraiche is best), grate fresh nutmeg and reggiano parmeggiana into it and use it as a pasta sauce. Be sure to top with chopped Italian parsley. I suggest an amarone or other strong red wine with this. The only other course you will need is a lightly dressed green salad.

Buon appetito!