Servings | Prep Time |
6 – 8 | 30minutes |
Cook Time | Passive Time |
3-1/2 to 4hours | 2-1/2 to 3hours |
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-This can be made ahead and reheated very easily. Make the whole thing, leaving out the cream at the end, cool and refrigerate as quickly as possible. Let it come to room temperature on the counter for 30 minutes before pouring back into the Dutch oven and into a low oven (300° always works for me) for about 30 minutes. You may find that you need to add a little more beef stock, but probably not more than ½ cup, to make it saucy enough. Once it’s reheated, remove it from the oven, stir in the cream and toss in the pasta.