Posted in Freshly Picked
When it comes to Italian cooking, you can put your trust in Nadia Fragnito to do it properly. Here, she harnesses the complexity of the mighty walnut to create a rich, melt-in-your-mouth ragu that hits the spot in a big way.
Tip: If you’d prefer a chunkier mince, your ragu will turn out a little crunchy in texture. To avoid this, you can soak walnuts overnight beforehand to soften.