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5

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Total Reviews: 2

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  • on March 31, 2012

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    Superb ragout. I wait adding garlic until the vegetables are translucent, so it does not burn. I add a pinch of nutmeg and heavy cream in the end.
    In addition, once mixed with tagliatelle, I add some of the starchy cooking water, butter and olive oil.

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  • on May 17, 2011

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    This recipe is so good. I have made this a number of times. It is also great to use when making lasagna. Its a great change from normal red sauce. Try it you won't be disappointed!

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