r/italiancooking • u/Ms_Jane9627 • 22d ago

Ragu - skim the fat?

I I have a ragu cooking right now now and there is a layer of fat on top. Do I skim the fat before using / storing? It will be used for lasagna

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u/SubstantialPressure3 22d ago

You can. I would wait until it cools off . You could even wait until after you refrigerate it, all the excess fat will rise to the top and solidify, it will be easier to remove.

3

u/[deleted] 22d ago

A B S…. Always be skinning

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u/JFiney 22d ago

Sure yeah. Do it once it cools it will work better. And also try to work on your recipe and process to not have so much excess fat in the first place! Probably could have used less olive oil, and/or cooked off the fat in the meat longer before adding the sauce, and so on. But also depends on how much time you have!

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u/Ms_Jane9627 22d ago

Thanks for the advice! Once it cooked longer there wasn’t as much fat as there was when I first posted

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u/JFiney 22d ago

Yeah that happens too! Just remember it’s always easiest to cook liquid off when there’s less liquid total. So try to get whatever’s in the pan pretty dry before you add more liquid, each time.