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Beef Ragu with Pasta

Recipe photo courtesy of ANN STRATTON

This beef ragu begins with a rump roast, browned to deepen its flavor. The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot pepper.

Source: Martha Stewart Living, January 2007
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  • Kat3719
    4 DEC, 2008
    This is very good. I've made it several times for company and it always receives raves and requests for the recipe.
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