This is not your typical tomato-laden American-style meat sauce, this is the simple, real meat ragu of northern Italy. This recipe takes me right back to my travels to Bologna. And, since we haven’t been able to improve upon this recipe, so here is the link to recipe we use from the master of Italian cooking, Antonnio Carluccio http://www.antonio-carluccio.com/Tagliatelle_al_Ragu_Bolognese. 
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