Romagna-style ragù with Marsala and crispy prosciutto (Ragù alla Romagnola) from The Best Pasta Sauces: Favorite Regional Italian Recipes (page 82) 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 chicken stock for beef stock, canned San Marzano tomatoes for the book's "Fresh tomato sauce (Sugo di pomodoro fresco") specified in this recipe, mezzi rigatoni pasta or penne rigate pasta for garganelli pasta, and Grana Padano cheese for Parmigiano Reggiano cheese.

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