Recipe by MARBALET
"The word 'ragu' means to stimulate the appetite. This sauce certainly fits the bill and hails from Northern Italy. It does not use garlic, has just a touch of tomato paste and a sprinkling of grated nutmeg, too. The sauce may be used on ravioli, gnocchi, spaetzle or any other type of hot, cooked pasta."
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cubed flank steak
veal, trimmed and cubed
finely ground salt pork
onion, thinly sliced
1 1/4 cups
ground black pepper
cooked chicken liver, diced
heavy whipping cream
truffle, thinly sliced
Soooooo good! I've made twice and the second time dispensed with the chicken livers and the pork...less expensive this way. (Lamb is also good.) I stuck with the rest of the recipe but added 3 chopped garlic cloves because I think all sauces benefit from it. I used canned chopped and diced tomatoes too and a couple of sloshes of red wine, though marsala would be good too. Oh this was fantastic! If you double the recipe, you can freeze the remnants and have on hand for unexpected company or nights when you need comfort. Five stars!!
great recipe it dos not need the chicken livers or the truffels I love garlic so I added garlic anyway I make meat lasagna at my restaurant so I used this meat sauce recipe. FANTASTIC RECIPE
not that tasy had better but good
* Percent Daily Values are based on a 2,000 calorie diet.
Ragu Bologna Pasta Sauce
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 491
** Calories from Fat: 356
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