Meat sauce, Bolognese style (Ragù) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating (page 127) by Marcella Hazan

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Notes about this recipe

  • Dannausc on January 24, 2022

    I used red wine because that’s what I had on hand. Quite easy. Turned out well. I

  • anya_sf on May 06, 2021

    I doubled the recipe and am glad I did since (1) it's an investment in time (although not much effort), and (2) my stove had trouble maintaining such a low simmer and a smaller volume might have been impossible. Simmered 4 hours, froze half for later, used the other half (3 days after cooking) for baked rigatoni. As Cheri says, a little goes a long way; the sauce is rather fatty and the pasta mostly gets coated in that. The ragu was quite tasty, but had an unfortunate warmed-over aroma (well, it was warmed over...).

  • Cheri on November 11, 2012

    This is an old family favorite. Freezes well, and a little goes a long way.

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