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im assuming that you don't have a pasta maker to roll out the sheets? If you do it would make your life so much easier because making fresh dough is SUPER easy.
i would also suggest to use a red wine instead of white in your braising liquid. beef broth + red wine = yum
finally your sauce option i would go with the 2nd choice. i prefer a reduced cream sauce for the fact that it isn't as heavy and is quicker to make. If you are making a lot of sauce tho a bechemel would be more efficient.
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