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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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21
  • deebeefit@gmail.com
    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.
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  • 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...
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  • LisaBrit
    29 NOV, 2010
    why is mine so soupy? It isnt thickening as I hoped....
    Reply

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