today i cooked for lunch pasta (mezzi maccheroni) with white meat ragout. Problem is the following: how do you make the ragout creamy?
It was really taste and overall good, but a bit dry.
Ideally I would like to avoid using bouillon cubes and the likes and go for a more natural and "hand-made" solution.
(i am aware it's not a cuisine forum but clearly there is a lot of good stuff on fine living over here)