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How can I get my hands on some of that slow cooked ragu bolognese?
You could always follow the first half of this video recipe like I did. I think someone on this forum questioned why dice up a skirt steak for it. I made it 5 or 6 times now and it beats what you get in glass, tins and frozen in supermarkets. The only change I did was add a bit of half and half 45 minutes before finishing.