Meat sauce (Ragu di carne) from Lorenza's Pasta: 200 Recipes for Family and Friends by Lorenza De'Medici and Lori Kornblum

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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

  • FJT on January 01, 2017

    Very tasty ragu sauce, but it takes ages to make. Browning the meat and then chopping it finely is a very, very time consuming process - if my food processor weren't out of action at the moment I may have been tempted to pulse the meat a few times in it. I can imagine this recipe would be just as tasty and significantly easier to make using pre-ground meat!

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