- Most Helpful
- Highest Rating
This was fantastic. I followed the recipe almost exactly except I used red wine instead of white (since that is what I had on hand), used a little chicken stock (1 cup) and powdered nutmeg instead of fresh. I loved tasting it throughout and seeing how the flavour changed and developed. I froze most of this, as I wanted some quick sauces for the work/school week. Thanks for the recipe!
Loved it! I was fascinated by this recipe, having never made a red sauce with milk, white wine or nutmeg. The mire poix gave the sauce a lovely depth and the prosciutto adds even more flavor. I got concerned when the milk curdled, likely due to the wine, but once the tomatoes were added you couldn't tell. This is a true gourmet dish in my book, thanks kiwidutch!
Well, besides the fact that I didn't have any white wine(had to use red) this was so flavourful. I had company for supper, and it was a hit. I had to give my friend a doggy bag! This was the only recipe I had seen with proscuitto in it. We weren't disappointed. Thanks Mean Chef, I will make this recipe again.
This is the ultimate spaghetti sauce....delicious! The addition of the vegetables and the milk may be the secret???? Long, slow cooking requires several peeks, all of the while having sips of the wine that went into the sauce, doesn't it? We'll have it often, I believe.
i use smoked lardons as opposed to proscuittio and a teaspoon of cinnamon too but its ambiguous i suppose