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How to Make Real Ragù alla Bolognese (The 1982 Accademia Recipe)
Last Sunday I cooked the ragù I grew up eating in Bologna, in a 28cm enamelled cast iron pot on a modest four-burner gas stove. 300g coarsely ground beef chuck, 150g coarse pork shoulder, 150g pancetta tesa from the deli, 80g each of carrot, celery and onion, 120ml dry white Trebbiano, 200ml whole milk, 2…