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Tagliatelle alla Bolognese from Italian Food by Elizabeth David

  • ground beef
  • carrots
  • celery
  • Parmesan cheese
  • chicken livers
  • nutmeg
  • onions
  • tomato purée
  • white wine
  • ham
  • tagliatelle pasta
  • stock

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Notes about this recipe

  • veronicafrance on November 29, 2014

    For me this is the definitive ragu recipe. I hadn't made it for a while, and I was surprised by how little tomato there is in it: just a squirt of tomato puree. I agree with the Italian mamas who add a touch of milk or cream at the end. Worth making a large quantity and freezing in2-person portions.

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