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My special ragu

This meat sauce is made for my (signature dish) Northern Italian Lasagne - or is equally delicious served with home-made tagliatelle and lashings of shaved parmesan!

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My special ragu

Notes

If using for lasagne, it is best to cool the sauce and leave in the fridge overnight to let the flavours further develop. The next day, make a good bechamel sauce with good quality cheeses, use home made lasagne sheets (if possible) and heat the sauce again to be able to assemble the lasagne. Try and make 4 layers for good effect! - Good luck!

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Angus Hughson

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with My special ragu.

 
 

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Posted by Andi4 • 2y ago • Report
Wow! I did question a couple of ingredients but I have to say I'm glad I followed the recipe and didn't do my own thing as I usually would. Best ever. Thanks for sharing :)
Posted by eatdrinkMI • 5y ago • Report
Awesome, this is almost identical to my own ragu, although I already added milk to mine I hadn't tried the cream at the end until your recipe and I have to say it's a master stroke. Thanks : )
Posted by ejade03 • 4y ago • Report
You are most welcome glad you enjoyed it!! :)
Posted by ejade03 • 5y ago • Report
Ohhh I am very happy you tried this - it is my favourite sauce!!
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