Venetian-style two-meat ragù (Ragù di piccione e maiale al vino bianco) from The Best Pasta Sauces: Favorite Regional Italian Recipes (page 69) by Micol Negrin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute reginette pasta for penne rigate pasta, Grana Padano cheese for Parmigiano Reggiano cheese, boneless skinless chicken thighs for boneless skinless squab, and canned San Marzano tomatoes for the book's "Fresh tomato sauce (Sugo di pomodoro fresco)" specified in this recipe.

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