In the old days I used to make pasta to go with this. I used to love pasta - good, homemade pasta, with ragu, with tomato, with mushrooms, sage and butter - but I don't really miss it, surprisingly.Now I just have the ragu without the pasta - with veg, or occasionally a little rice. This time I took a step towards authenticity I'd never taken before; that is, I added chicken liver. It was good; very rich, though whether that was from the liver or from the gammon stock I also added (I didn't have any pancetta to hand) I don't know.
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