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Le Creuset just dropped a new line of Nutmeg pots and pans to bring fall into your kitchen in all its enameled cookware and stoneware

Le Creuset just dropped a new line of Nutmeg pots and pans to bring fall into your kitchen in all its enameled cookware and stoneware

During COVID, many people moved into Connecticut from New York and California as remote work made their living options flexible.

Onion, and half a carrot. >> i have to take my glasses off. >> and we chop it up. small. >> i think the thing that's interesting about the recipe is that so many chefs have so many different versions of this. some people say you can use tomato, no you don't use tomato, use milk, you don't use milk, you use nutmeg. it shouldn't be too tomatoey, that's for sure. i don't think. although my mother makes it tomatoey, and it's pretty delicious. >> there isn't tomato sauce in here. >> no tomato sauce? >> no. this recipe, only butter. >> only butter? >> in the past, olive oil was expensive. >> in artu...

>> and add broth and flour. and a pinch of nutmeg. >> but like most cooks in this region, there's only one pasta barbara would consider using and it ain't spaghetti, folks. there are my tagliatelle, handmade pasta. >> beautiful. the local, fresh tagliatelle of emilia-romagna grips the sauce far better than dried, southern spaghetti ever could. >> parmigiano reggiano, aged 24 months. i'm ready. >> you're ready? >> yeah. >> oh, thank god. don't judge me. i've had to wait 10 torturous minutes for it to cook. >> enjoy it. >> oh, thank you. artusi uses lean veal so it's a much quicker ragu to make ...