Orecchiette al Ragu di Braciole (Pasta with Beef Ragu and Braciole)

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5

Average Rating:

Total Reviews: 7

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  • on February 06, 2014

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    Fantastico! A huge wow presentation! Love the food, love, love, love the show!

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  • on December 30, 2013

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    Outstanding!! It was nice to see a recipe that is exactly like my grandfathers! He was born in Calabria and his braciole was always cooked in meat sauce. This has great flavor and is a stand out recipe. I prepared this recipe exactly as stated and it was perfection.
    Thank you for sharing your great food, life and love with all! Ciao!!

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  • on June 13, 2013

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    This recipe looks complicated but was actually quite easy considering the huge wow factor when serving it to guests. Amazing flavor and texture. I enjoy this show very much and this is my favorite recipe so far. Please try it....you will be so happy you did. Thank you so much Gabriele and Deb! Great job! Is there a cookbook for this show? I love your family...all so beautiful..so many wonderful lessons to be learned from your show.

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  • on October 14, 2012

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    Family favorite. Sunday meal that will bring everyone running!!!!

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  • on March 24, 2012

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    This recipe is incredible! The flavors that build from the long duration of cooking are incredible. It does not have a big list of ingredients, but has HUGE flavor. This is a keeper recipe, and one to 'wow' the guests. Thanks Gabriele!

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  • on March 23, 2012

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    perfect authentic italian taste

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  • on December 24, 2011

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    This recipe is reminesant of how my Italian Grandfather use to make gravy (ragu. If you can get Pamodoro Passnate use it. I can see where it would make all the difference. If I could not find this I would use tomato puree, I just don't think crushed tomatoes would make it thick enough. Also you can also use flank steak to make the Braciole also. Would be very good. I also added garlic to the ragu, but that is me. All in all this recipe is excellent. Take you time and let this cook as long as they say to, even longer, is fine.

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