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Where the conversation begins. Follow for breaking news, special reports, RTs of our journalists and more. Visit http://nyti.ms/2FVHq9v  to share news tips.

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    The New York Times‏Verified account @nytimes Sep 7

    Marcella Hazan’s bolognese sauce has been called “the gold standard" for bolognese. Try it and see for yourself. https://nyti.ms/2NWz7ee pic.twitter.com/RJ89MCIIEq

    2:47 PM - 7 Sep 2018
    • 94 Retweets
    • 569 Likes
    • Ruben Morales Xenophile Maria Robert Preston Hutson Gene Emilie vanilla kadi ~ Forever Yours
    29 replies 94 retweets 569 likes
      1. Hugo Mc Cafferty‏ @HugoMcCafferty Sep 7
        Replying to @nytimes

        I've lived in Italy for 10 years and that recipe is the real deal. Only change I would make is to change the name to 'ragu'

        0 replies 0 retweets 7 likes
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      2. Lauren Princess Spardello‏ @lcspardello Sep 7
        Replying to @nytimes

        That looks so delicious!!!

        1 reply 0 retweets 1 like
      3. Your Cinema‏ @YourCinemaoffic Sep 7
        Replying to @lcspardello @nytimes

        Watch now for freehttps://yourcinema.ml/ 

        0 replies 0 retweets 1 like
      4. End of conversation
      1. New conversation
      2. Anthony Galloway‏ @Gallo_Ways Sep 7
        Replying to @nytimes

        @cvbyllaardt white wine

        1 reply 0 retweets 1 like
      3. Christine Byllaardt‏ @cvbyllaardt Sep 7
        Replying to @Gallo_Ways @nytimes

        still wrong

        1 reply 0 retweets 0 likes
      4. Sheradyn Holderhead‏ @SheradynNews Sep 7
        Replying to @cvbyllaardt @Gallo_Ways @nytimes

        I notice there is a distinct lack of lamb in the recipe

        1 reply 0 retweets 1 like
      5. Anthony Galloway‏ @Gallo_Ways Sep 7
        Replying to @SheradynNews @cvbyllaardt @nytimes

        😲

        0 replies 0 retweets 0 likes
      6. End of conversation
      1. Jordyn‏ @JordynRose86 Sep 7
        Replying to @nytimes

        Hazen's plain tomato sauce is my favorite made w my garden tomatoes.

        0 replies 0 retweets 1 like
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      1. Fritz‏ @lk8cobra Sep 7
        Replying to @nytimes

        I think I will sacrifice and not have any

        0 replies 0 retweets 1 like
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      1. David Reynolds‏ @dmrwc Sep 7
        Replying to @nytimes

        Sorry but not an authentic bolognese sauce. It wouldn't past muster in Balogna. It might be a ragu but that's an entirely different story.

        0 replies 0 retweets 1 like
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      1. Mamapanda 🐼‏ @tuikku_76 Sep 7
        Replying to @nytimes

        It's called ragù and every grandma in Central Italy will do it more or less like this.

        0 replies 0 retweets 1 like
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      1. Brock Vond‏ @BrockVond Sep 7
        Replying to @nytimes

        I've made this recipe several times. It's amazing!

        0 replies 0 retweets 1 like
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      2. Dagfinn Nordbø‏ @DagfinnNordbo Sep 7
        Replying to @nytimes

        Good, but it misses out by dropping smoked pork(bacon) and red wine.

        1 reply 0 retweets 1 like
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      2. Pasquale‏ @PasqualeCermola Sep 7
        Replying to @nytimes

        ....mi dispiace dirlo...ma la bolognese italiana ... è un'altra cosa...meglio non imitare...si rischia di fare brutta figura...

        1 reply 0 retweets 1 like
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      2. inuksuk‏ @inuksuk Sep 7
        Replying to @nytimes

        I've been using that recipe for 30 years. The only change I make is making it X4.

        1 reply 0 retweets 1 like
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