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Ragù bianco con tagliatelle
Un ragù bianco cremoso a base di carne di manzo e maiale, sfumato al vino bianco e arricchito con latte, servito con tagliatelle fresche. Una ricetta lenta e avvolgente, perfetta per chi ama i sapori delicati ma intensi della cucina italiana.
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Cost Breakdown
Critical Success Points
- • Rosolare la carne fino a doratura senza bruciarla
- • Cottura lenta per 2 ore a fuoco minimo
- • Aggiungere il latte e proseguire la cottura per un'ora a fuoco basso
- • Mantenere il fuoco basso durante l'ultima fase per evitare che il ragù si attacchi
Safety Warnings
- • Attenzione a schizzi di olio caldo durante la rosolatura
- • Maneggiare con cura pentole e padelle calde
- • Il vapore del brodo può causare scottature
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