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Bolognese Meat Sauce (Ragu Bolognese)
Book Information
The Professional Chef (8th Edition)
Page: 385
Ingredients
Butter
Carrot
Celery
Chicken Stock (page 351)
Ground Beef
Ground Pork
Heavy Cream
Nutmeg
Olive Oil
Onion
Pancetta
Tomato Paste
White Wine
This recipe is used in the following recipes:
Classic Bolognese Lasagna with Ragu and Béchamel (Lasagna al Forno)
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