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Home Cooking

ragu alla bolognese

knuckles | Nov 9, 2004 06:25 PM

I learned to cook italian from Marcella's books and have been a devoted fan since, but I just made (actually I made it last night and ate it tonight) Clifford Wright's Bolognese and I must say I find it superior. My wife agreed. The link is below. Anyone else tried it?


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