The Last of My Ragù

We finished the last of the veal-and-pork ragù that I had made at the beginning of this week. We ate it with spaghetti.

Like a pot of soup, ragù is one of those things that just seems to get better after its sat in the fridge for a few days.

I tried a technique that seems to have improved the consistency and thickness of the ragù: sprinkle just a little flour into the ragù about 5-10 minutes before serving.