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Gnudi with rich beef ragu
- 500g ricotta
- 100g parmesan , grated
- 500g semolina
- 1kg beef shin, skirt or ox cheek , cut into fist-size chunks
- 2 carrots
- 2 leeks
- 2 sticks celery
- 2 bay leaves
- small bunch flat-leaf parsley , plus extra, chopped, to serve
- small bunch sage
- olive oil
- 200g thick-cut bacon , cut into chunks
- 2 x 400g tins chopped tomatoes
- bottle red wine
Directions:View on BBC Good Food
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