This recipe combines ground veal, beef and pork creating a variation from the traditional meat sauce. I served the bolognese with a fresh egg spaghetti not the pappardelle pasta only because of local market availability. It’s always delicious and easy to make. The recipe is from Williams-Sonoma Essentials of Slow Cooking edited by Chuck Williams …
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- Prepare all your ingredients before starting to cook!
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- Final Product
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- Final Product
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- Before going in the oven
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- Brown meats
