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JLDELAP
 
Member Since: Jun. 2000
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Recipe Reviews 1 review
Ragu Bolognese
While I agree with most everything in this recipe, if you are going to take this much time (as you should) to make a good ragu, you should reduce the meat several times with infusions of broth, balsamic vinegar, wine. Otherwise, he is right, real deal.

16 users found this review helpful
Reviewed On: May 20, 2002
 
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