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With this meaty ragu stored in your freezer, you can have a hearty pasta meal in minutes. This recipe makes 2 quarts of sauce, enough for 2 to 2 1/2 pounds of pasta.

Source: Everyday Food, December 2003
Total Time Prep Servings



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How would you rate this recipe?
  • flyingfish
    13 NOV, 2010
    I don't understand the addition of water to a sauce your trying to thicken. Can anyone explain it to Thanks for any help. Have a happy thanksgiving y'all.
  • Tryingsomethingnew
    26 OCT, 2008
    I think the wine I used ended up being too sweet. Otherwise a great recipe. I also added mushrooms, and left the bacon out.
  • blaukehlchen
    14 SEP, 2008
    Question: How long will this sauce keep in the freezer? Thank you to anyone responding.
  • sophiacheung
    4 JAN, 2008
    this sauce was easy to make and absolutely delicious. did not add the wine, used beef broth instead. to the pasta, i added butter, olive oil and salt. really tasty.
  • alisya2131
    22 NOV, 2007
    is it ok not to put dry wine?

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