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Yield 5 portion of cooked spaghetti scale at 6 ounces.

1 lb of dry spaghetti
1 and 1/2 quart of Tuscan beef ragout
1 cup of fresh grated Parmigiano Reggiano

Spaghetti with Tuscan beef ragout


Cook the dry spaghetti in a salted boiling water, in the mean time warm the Tuscan beef ragout in a skillet with few small ladles of the cooking water, add the cooked "Al dente" spaghetti into the beef ragout sauce, reduce and sauteed add the fresh grated Parmigiano at the end with some drizzles of extra virgin olive oil tossed and piled up with the tong in a dish

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