Homemade pappardelle with Bolognese sauce from Bon Appétit Magazine, March 2010 (page 86)

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Notes about this recipe

  • aeader on December 30, 2022

    Made half the recipe using 1lb ground beef, 1/2lb hot italian sausage, and 1lb ground venison. Used M. Hazan's method of simmering with the milk until the mixture is almost dry before adding the wine and tomatoes. I used a 15 oz can of diced tomatoes with juice. It was delicious, will definitely repeat.

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