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Aroogah

Made a ragu Bolognese but used a sheet of baby back ribs separated into ribs instead of pork mince, then shredded the meat off the bone @ 3 hrs.

Completely transforms the flavour. Bones FTW.

Bones in ragu FTW!!! Pork AND beef...

I agree, it's the best way... That's how Mrs TS's nonna makes it...

Duck ragu. Duck legs on the bone then shredded. Also amazing.

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