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Meat ragù with Marsala (Ragù di carne e Marsala) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 56) by Lynne Rossetto Kasper

  • carrots
  • celery
  • onions
  • tomato paste
  • dry white wine
  • prosciutto di Parma
  • dried porcini mushrooms
  • turkey giblets
  • prosciutto cotto
  • ground beef chuck
  • dry Marsala wine
  • veal loin chops

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken giblets for turkey giblets; boiled ham for prosciutto cotto; and

  • jahqdruh on May 28, 2017

    Served this with the homemade tagliatelle pasta from this book. Excellent -- my only caveat is that I won't use gizzards with the giblets any more. Hearts and livers were fine, but the gizzards had an unpleasant texture.

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