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Average Rating:
Total Reviews: 4
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By denagoofy1
on October 08, 2011
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Awesome - have made this so many times I can't even count...even with the chicken livers. This double batch really makes 4 for my family. About to make it again - can't wait - it is so ridiulously easy to defrost and make dinner with. YUM!
By jrbennett_13
Kalamazoo, MI
on October 02, 2011
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Just finished the sauce. Reminds me very much of the flavors we experienced in Italy. Easy to prepare. The hardest part for us was finding the veal. This is my 1st time cooking with veal. Has a bit of a gamey taste, not bad, just different. Looking forward to tasting on pasta with a bit of fresh grated parm. I didn't add chicken livers. I figured the veal would be plenty of a stretch for my family's taste buds for 1 meal. :
By Heather U.
Beverly, MA
on October 01, 2011
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Whoa. This is terrific. We just defrosted and used the second batch over spaghetti. It's so good you'll find it hard to believe you made it. Omitted the chicken livers because I hate them more than anyone can hate anything at all. Otherwise I pretty much followed the recipe.
By kristens_1719285
Deland, FL
on September 03, 2011
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I have made this sauce about 5 times now. It is fabulous. I do not add the chicken livers and have also made slight modifications to accommodate what I did or did not have in the pantry at the moment. It always turns out wonderfully. One short cut you should not make- do not substitute any other meat for the ground veal. The veal is a must. I tried subbing ground pork and it was the only time I did not like the sauce. Excellent sauce, excellent over fresh pasta. I could eat this every night. The little hint of clove I think is what makes it almost addictive in flavor. Delicious!