I want to make a huge batch of bolognese ragu sauce, and would like to do some of the prep the night before. I'm going to finely chop these ingredients:
- Beef
- Pork shoulder
- Carrots
- Celery
- Onions
...and the day after they will be fried and turned into sauce.
How should I store these chopped ingredients overnight? Will just putting them in bowls with cellophane over do? Are there any of them that probably shouldn't be prepared the day before?
Aucun commentaire:
Enregistrer un commentaire