ragu-alla-bolognese
A classic, and one of my all time favorites. My adaptation from the authentic recipe. Serve it with whatever pasta you like. I prefer a dried pasta like linguine over pappardelle. However it will work with almost all pasta shapes.
Ingredients
4 oz (115g) pancetta, diced
1.5 cups yellow onion, finely diced
1 lb (450g) ground pork
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