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Biba's Tagliatelle and Bolognese Ragu

This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.

Source: Martha Stewart Living Television
Servings

Ingredients

Directions

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32
  • MS11489961
    21 MAR, 2017
    Have made this many times. Always a hit with dinner guests.
    Reply
  • apcakewalk
    22 OCT, 2014
    This recipe brought me right back to Tuscany. I have tried many recipes for authentic Bolognese and this one finally made the cut! I have made this recipe many times now. I use it in my lasagna's, over polenta and gnocchi. Absolutely fabulous. Perfect for entertaining!
    Reply
  • richardspada
    13 APR, 2013
    By far the best, most authentic, restaurant quality and Italian ragu I have EVER made and eaten.
    Reply
  • Kellyalready
    10 NOV, 2011
    Fantastic recipe, worth every minute. I often make big batch recipes then freeze, adding the milk later when I'm finishing the final portion.
    Reply
  • kygal
    18 JUL, 2010
    Excellent, authentic recipe. It takes close to 3 hours from start to finish, but the effort is well worth the time. I served it with gnocchi, rather than the tagliatelle. I also doubled the recipe, as I wanted plenty to freeze. If you are looking for a great, true bolognese sauce, try this recipe...you will not be disappointed! (Also, I did substitute regular american bacon for the pancetta...the sauce was still fantastic.)
    Reply

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