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Fresh tagliatelle is the traditional accompaniment for this ragu, but the sauce pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made.

Source: Martha Stewart Living, April 2010



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How would you rate this recipe?
  • peach89243
    16 OCT, 2018
    Great! I grated the celery and carrots and added just 1 minced clove of garlic. I let it simmer longer than all of the suggested times until i liked the consistency. Don't be afriad to start with less salt and add as you go if you want. I thought mine could have done without the full amount of salt instructed. There are so many rich flavors and I don't think it needs much. Makes a lot. Good for a get together and even better left over. Especially great when its cold out.
    8 FEB, 2017
    Flavorful, full bodied taste. Highly recommend. This is a classic you'll want to keep close by to make over and over again.
  • ginger_grrrl
    13 DEC, 2010
    this turn out DELICIOUS. It was so good, we could not stop eating it. LisaBrit; Cook longer and it will thicken up. Mine took most of the day...
  • LisaBrit
    29 NOV, 2010
    why is mine so soupy? It isnt thickening as I hoped....

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