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Baroque ragù (Ragù de nobili) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 42) by Lynne Rossetto Kasper

  • laurel leaves
  • beef chuck
  • carrots
  • celery
  • chicken thighs
  • heavy cream
  • onions
  • pancetta
  • tomato paste
  • ground pork
  • Italian sausages
  • dry white wine
  • ground cloves
  • turkey giblets
  • meat broth

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock or beef stock for meat broth, and chicken giblets or ground pork for turkey giblets.

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