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Yet another thread about bolognese on Chowhound inspires me to post the recipe from SAUCES & SHAPES.

Ragù di carne (bolognese)

For the condimento:
2 ounces (60 grams) pancetta
1 onion, white or yellow
1 carrot
1 rib celery
3 tablespoons (40 grams) unsalted butter
3 tablespoons extra virgin olive oil, preferably lightly fruity
5 ounces (150  
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Sugo alla marinara

You've all seen the video of Lidia's recipe by now. Here's the one from "Sauces & Shapes."

For the condimento:

2 cloves garlic, finely chopped
6 tablespoons extra virgin olive oil
1 pound (450 grams) very high quality canned peeled tomatoes with their juice or red, ripe sauce tomatoes, preferably San Marzano, peeled and seeded
at least ½ teaspoon salt
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