Do you love making ragu but feel like something is off with the taste? Read on to find out why your ragu might taste fishy and how to fix it.
Summary
- Consider the quality of ingredients, such as the pancetta, milk, and olive oil.
- Focus on the cooking process, ensuring proper browning of meat and avoiding acidic additives.
- Experiment with additional flavors like bay leaf or red wine vinegar to balance the taste.
Quality of Ingredients
Commenters pointed out that the saltiness of pancetta or low-quality milk and olive oil could be contributing to the fishy taste in your ragu.
Cooking Process
One user suggested browning the meat properly before cooking the other ingredients to avoid a fishy flavor.
Additional Flavorings
Some users recommended adding red wine vinegar or bay leaf to enhance the taste and balance out any fishy undertones.