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Ragù Bolognese
  • onion
  • 1 celery stalk
  • Extra-virgin olive oil as needed
  • 10½ OZ ground beef
  • 3½ OZ chopped pork belly
  • ½ C red wine
  • 5 TBSP tomato paste
  • Salt and pepper as needed
  • 1 C beef broth, heated
  • 1 TBSP cream
  • Cooked noodles (ideally tagliatelle)
  • Parmesan cheese, for garnish
  • Recipe courtesy of Bologna Cucina Cooking School:
  • Wherever you go in Italy, each region, city, or even kitchen will likely have its own ragù (meat sauce). Bologna’s might be the most famous—it’s spawned a million flavorless imitators—but that doesn’t mean the recipe doesn’t change from block to block or from one week to the next.
  • Listening to Italian nonnas and food snobs alike, you’d think you need to spend an entire day in the kitchen to come out with a traditional flavorful sauce. But this version keeps the ingredients and the cooking simple and comes together in about an hour—just enough time to make fresh pasta to go with it, if you want.
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