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Thread Starter 

hi guys/gals,


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)