A question about: Rigatoni with White Bolognese -- Do any of you use bouillon cubes or similar products, and if so, what brand? Why? Thanks!
This recipe is on my "make-this-week" list. Ordinarily I'd use homemade beef stock from my freezer. But now that I see that a respected cook I know actually uses a commercial bouillon product, I'm considering buying some, for the first time in my life . . . . Thanks, PicklePals! ;o)