
Ragus are frequently used with pasta, especially spaghetti. But they can go on just about anything. Or, in the case of this week’s Pie of the Week, in anything, or at least a calzone. They are rich, hearty, and full of flavor!
I was flipping through The Flavor Bible, looking for ways to use my excessive zucchini harvest, and I noticed several flavors I love being highly recommended, including thyme, parmesan, cream, and black pepper. Wait a minute! Those plus bacon (which makes everything better) are all the flavors that make the classic pasta carbonara sauce!
Surely I could make something of that! So I did.