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I checked out Claiboufne's recipe for Bolognese and it pretty much is how I make it. However I ...

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Joined: Dec 22, 2005

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Posted to Thread #16339 at 10:50 am on Oct 3, 2009

think he has more canned tomatoes than any Italian recipe I've seen. Maybe the tomato paste and about 1 cup of crushed canned tomatoes. I crush 'whole tomatoes in juice' as so many diced products contain too much calcium chloride which prevents the tomato from melting into the sauce. Also the chicken livers are vital to the authentic taste; try them, you'll like them.


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