Elizabeth David’s ragù sauce

I was recently asked to attend a cookbook club. Members all cook a recipe from a book, get together to eat the results, and discuss the book and whatnot. I can attest that it is a delightful way to wile away a Saturday afternoon. The book for this gathering was Elizabeth David’s French Country Cooking. I made the honey hazelnut cake, which was good but not exciting. One of those old fashioned cakes that is as good for breakfast as it is for dessert or tea. As I flipped my way through that book it just made me want to read more Elizabeth David again and so her various books came down from the shelf and I soon noticed a few other items I’d like to cook, including her ragù.

The recipe called for “teacups” of things (that’s 6 ounces or 3/4 cup to you and me), and wanted me to put chicken livers in the sauce, which I didn’t really feel like doing. The best part, though, is that she insists that you add the ragù to “hot pasta in a heated dish so that the pasta is thoroughly impregnated with the sauce.”

Reading Elizabeth David just points out what a hack I am. I don’t ever write about impregnating things.

This ragù recipe, however, ain’t too shabby.

p.s. All you cranberry cordial-wanted fanatics, the recipe will be up soon. Very soon.