Variations on Ragù

October 13, 2012

Variations on Ragù
Todd Coleman

Our favorite recipes for Ragu, from classic Bolognese to rabbit ragu flavored with tarragon.

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See the Recipe Christopher Hirsheimer
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See the Recipe André Baranowski
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See the Recipe André Baranowski
Chicken livers add a particular gamy depth to rustic ragù made with several kinds of meat. See the recipe for Ragù Enriched with Chicken Livers »
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See the Recipe André Baranowski
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See the Recipe Helen Rosner
This flavorful ragu is served with fresh tarragon-flavored garganelli at Frankies Spuntino restaurant in Brooklyn, New York, but is delicious with any kind of pasta.
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See the Recipe Todd Coleman

Tagliatelle Bolognese

At La Trattoria di Oscar in Bevagna, Italy, chef Filippo Artioli uses a beef and chicken stock to cook the pasta for his robust ragù, made with fat-rich beef belly. See the recipe for Tagliatelle Bolognese »

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