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How to make it

  • Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally, add garlic and cook for another 2-3 minutes. Remove onion mixture from pan.
  • Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
  • Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.
  • Yield: 8 servings (serving size: 1 1/2 cups)

Reviews & Comments 2

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    " It was excellent "
    jrt_mom ate it and said...
    I have a recipe of ragu but very plain and simple using just beef (or veal) and pancetta. This is so full of flavor! So wonderful! Thanks mamalou :0)
    Leila (JRT mom)
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    " It was excellent "
    tilgidh ate it and said...
    Super recipe. I have saved this one and give you a 5!

    Thank you for sharing.

    Was this review helpful? Yes Flag

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