22 responses

  1. Belinda @themoonblushbaker
    10.28.2013

    Wow this is a commitment to the love of ragu. Not hat I am complaining. For you to post this recipe shows your level of culinary creativity far beyond any main stream foodie.
    I might not know good savoury food but I know it when I see it.Simply marvellous mandy.

    • Mandy L.
      10.29.2013

      Belinda, so you normally don’t cook? It’s strange how usually baking and cooking is considered separately.

  2. Joanne
    10.29.2013

    Your posts are always so inventive and delicious looking! I might have to try this to make as Christmas gifts for my neighbors.

  3. Helens
    10.29.2013

    I’m sorry that such a fabulous and delicious recipe (not to mention effort) is now associated with such sad memories. Perhaps you should make it again some time, when the feelings about Bado aren’t so raw and it feels more bittersweet to remember her. It will remind you of her, but the being reminded might not be a bad thing.

    • Mandy L.
      10.29.2013

      Joanne, this is certainly “gift” worthy.

      Helens, thanks~ we will :)

  4. spoonstories
    10.29.2013

    Is very well cooked recipe!Looks amazing in every detail!

  5. wynd
    10.29.2013

    Made this as soon as I saw it. I am only learning to cook, but it came out wonderful. I live in the Ukraine with my wife. She grew up eating much differnt than I do. She loved it and begged to take some to work with her. So, I know it was great. I am so thankful that I stumbled upon your site. Thanks and I look forward to more.
    Faithfully, Wynd

    • Mandy L.
      10.29.2013

      Wynd, good job!!!!!

  6. stephanie
    11.02.2013

    I love your writing style. Just stumbled on this post through a food52 link and I love the frustration in the post. Because often by the time my oven heats up, Im getting ready to put my head in it.

  7. Mitch
    11.02.2013

    Wow – you are after my own heart. I have always had a soft spot for properly made Ragu/Bolognese and have made this dish like this in the past. Fantastic expose. Thanks for taking the time and love..

  8. Rae Rosen
    11.03.2013

    Are you sure about the one teaspoon o red pepper flakes? THat is a lot of red pepper!

    • Mandy L.
      11.03.2013

      Rae, this recipe makes a huge pot!! But of course you can reduce the pepper to your own liking.

  9. Colleen Nelson
    11.03.2013

    Hi Mandy, Just wanted to say congrats on the food52 link! Hope you are enjoying the fresh air today, shame its a bit windy, but at least its blown yesterdays pollution away.
    take care

    • Mandy L.
      11.03.2013

      Colleen, oh yes.. enjoy it before it comes back!

  10. Lindsay
    02.12.2014

    I am currently making this right now…and it smells unbelievable! But I feel like I can almost taste the heart attack. Do you think the results would be similar without the addition of all the milk? Between the fat from the meat and almost a 2 liters of whole milk it seems like so much saturated fat.

    • mandy@ladyandpups.com
      02.12.2014

      Lindsay, it’s 1.25 liter, not 2. But of course you can adjust the recipe as you like ;), although I’d say at least 1 liter would be ideal. You’ll have A LOT of ragu for this recipe so when you think about it… it’s really just a SMALL CUP of milk per serving. hahaaa, that’s how I convinced myself.

      • mandy@ladyandpups.com
        02.12.2014

        New York to Australia?! Now you’re just bragging to the one who’s stuck in China.

  11. Lindsay
    02.12.2014

    Great! Thanks for the quick reply, must have misread the recipe. You’re blog is fantastic btw. I recently moved to Australia from New York and have been cooking as a way to cope also haha. Although I’m not nearly as creative as you.

  12. Mel
    03.01.2014

    Would really like to give this a try, but I’m confused by the amount of milk to add. Your metric and cup quantities don’t correspond – 7.5 cups is around 1875ml, whereas 1250ml is about 5 cups. In your response to Lindsay above you say to use the smaller amount (1.25 liters), but in the recipe itself you say five additions of 1.5 cups/375ml… Which is correct?

    • mandy@ladyandpups.com
      03.01.2014

      Mel, oh I’m so sorry about the confusion. You’re right. 7.5 cups is 1875 ml, not 1250ml. I will correct that. Lindsay was initially concerned about using too much milk, so I told her she could settle for less if she wanted to, which is 1250 ml. Sorry about the confusion. The correct/original amount would be 7.5 cups, which is 1875 ml.

      • Mel
        03.14.2014

        Thanks for the quick response. The ragu was fantastic! Even better on the second day. I did add some wine (white), which added another layer of flavor. I’ll definitely make this one again!

      • mandy@ladyandpups.com
        03.14.2014

        Mel, second/third/fourth-day ragu is always the best! Glad it worked out :)

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