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Ragù alla Bolognese is typically made with either beef, pork or a combination of both. It can be flavored with either red or very dry white wine and is typically seasoned with nutmeg, salt, and pepper. Italian pancetta can be added in addition to the minced meat, and some
recipes even call for chicken liver and truffles; however, ragout alla Bolognese is best when made with very ripe, fresh tomatoes, or alternatively, passata — a tomato purée.
By: CINQUESENSI
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