Alison Roman's Quick and Easy Ragù | NYT Cooking
Alison Roman is back with a quick and easy lamb ragù. It's a simple sauce made mostly with pantry staples. It's delicious and unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Get the recipe: http://nyti.ms/2lSuB7d ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).
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