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@miro_o
This, plus onions and wine is the milanese way AFAIK and lovely and fresh. Only enough tom-paste for colour. Chop everything fine, get the meat (veal, beef) in early and adding some pancetta and sausage meat is ok too. The ragu should end up quite dry and stir it though the pasta (not dumped on top).
So did I, but it's better to drop them into the cooking sauce. Honestly.
I'm glad your playing.