Ragù Bolognese from The Milk Street Cookbook (2017-2021): The Definitive Guide to the New Home Cooking, Featuring Every Recipe from Every Episode of the TV Show (page 239) by Christopher Kimball

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Notes about this recipe

  • Shewi128 on May 31, 2022

    Wow, this was very easy and was well-worth the time spent simmering the sauce.

  • lou_weez on July 20, 2021

    I love this ragu and have made it a few times now. I always double the recipe (you will need a huge pot) and freeze it in portions. I reduce the beef broth to 3 cups and don't bother adding the gelatine at the end.

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