We'll be out during the day so I'll make the ragu in advance and then heat it up when required. I'll be feeding 8 Adults and need to avoid pasta and polenta please.
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Sorry that should be need not nu!!!
I'd go with a light and acidic salad or vegetable to balance the richness of the ragu. Here's an option: http://f52.co/1qO4nxt
That sounds lovely Taylor! I'd also like a carb but don't seem to be able to find an Italian potato side dish??
June is a trusted source on General Cooking.
What about putting that ragu over spaghetti squash? I started to suggest a salad, but then there's nothing else to put the ragu on.
Susan W is a trusted source on General Cooking.
Mashed cauliflower makes a lovely base for rich stews. I make mine in my Cuisinart with ghee and coconut milk, but you can use butter and cream or half and half. You can make it ahead. It reheats beautifully.
Polenta and a crisp, acidic salad for balance.
Margie is a trusted home cook immersed in German foodways.
A salad based on rapini would be good.
Thanks All, I went for a cheese filled bread, like the one in the pic and a roast veg salad with a caraway seed dressing yum!!
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