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The recipes of ” Giglio Cooking School”: The Meat Sauce

Many cooks say that for a good ragu’ different kinds of meat are required: beef, pork, lamb, veal. Purists say that only beef meat is required. I don’t dislike to mix a crumbled good fresh and rather lean sausage with the ground beef. Meat sauce – or ragù – is made with different meats all over Italy: in the south, especially Apulia, there is a predilection for lamb. In Napoli the meat is not ground: they r ...

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