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Recipes by Course
Dinner or Main Course
Sautéed Eggs and Greens with Lemon
Fava Bean Stew with Garlic, Thyme, and Bay Leaves
Roast Beef with Yorkshire Pudding
Venison Osso Buco
Fried Chicken
An Elegant Easter Dinner
Pozharsky Cutlets with Mushroom Sauce
Spicy Ethiopian Chicken Stew (Doro Wot)
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The Cardinal’s Ragù
Rabbit Braised in Red Wine (Coniglio al Vino Rosso)
Classic Ragù alla Bolognese
Ragù Enriched with Chicken Livers (Ragu di Fegato di Pollo)
‘New Style’ Ragù alla Bolognese
Alessandra Spisni’s Ragù alla Bolognese
Anna Nanni’s Baked Spinach Lasagne
Anna Nanni’s Ragù alla Bolognese
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