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Country-style ragù (Ragù alla contadina) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 48) by Lynne Rossetto Kasper

  • carrots
  • celery
  • onions
  • pancetta
  • canned tomatoes
  • dry red wine
  • pork loin
  • milk
  • veal shoulder
  • prosciutto di Parma
  • beef skirt steaks
  • meat broth

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Notes about this recipe

  • Eat Your Books

    Can substitute "Meat essences" recipe (p. 61) or chicken broth for meat broth; beef chuck for beef skirt steaks; and Italian sausages (without fennel) for pork loin.

  • ntt2 on February 09, 2012

    This is one of the best Ragu's ever!

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