The Big Ragou

Penne with Beef Ragou

I am going to take this opportunity to say HELL TO THE YES! I am a goddess of the kitchen! All bow before me! This turned out awesome! The only real hitch was that I didn't realize until I was halfway through cooking the sauce that it has to cook for an hour, but it turned out okay

The recipe called for a bunch of vegetables, none of which I am big on, so I stuck with the garlic and onion in the sauce. The problem is that most grocery stores make you buy, like, six of whatever vegetable it is you want, and I only want one. I need to find some cute little veggie stand that lets you buy in any quantities. Then it'll actually be worth my grad student budget to put it in these kinds of dishes.

When the food was finally done, I put it in my cute little pasta bowls I got from BB&B, took pictures for the two of you reading, and chowed done. I was sitting on my couch and going into full-on paroxysms over the fact that I'd actually made something that turned out well. I'm not saying it was restaurant quality or anything, but it would definitely do for a little family dinner.

The only bum note of the evening was when I went to put away the leftovers. I was about to put the penne into little sandwich containers (man, could I use a Tupperware party right about now), and the entire bowl of pasta spilled onto my kitchen rug. I must confess to you, dear reader, I said a bad word. I debated just blowing on it and putting it back in the bowl, but I haven't cleaned my floor in ages, so I threw the pasta away and stored the sauce. If I want it later, I'll just cook some of the vermicelli I keep around.