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Best Ragú Recipes

Best Ragú Recipes

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Top Rated Ragú Recipes

Chef John Stage of New York's famous Dinosaur Bar-B-Que lends us his favorite Thanksgiving recipe that incorporates the Thanksgiving staple, sweet potatoes, into another Thanksgiving favorie, Pecan Pie.

Pull together a sunburn treatment to cure those red-hot shoulders. During bikini season, some people avoid potatoes because of their carbs, but not Jamie Ahn, owner of Townhouse Spa in NYC.Click here for more summer bummer relief recipes!

For those who haven’t eaten it, Del Posto's 100-layer lasagna was introduced to the restaurant in 2010 as part of a very fancy, very expensive meal at the restaurant. Unable to afford such a meal, but having had the lasagna as part of the $35 prix fixe where they serve leftovers of it the next day, I was inspired to come up with a "practical" (in as much as a four-hour recipe is practical) recipe for the home cook that subs in 7 1/3-by-7 1/3-inch Nasoya wrappers for the pasta, and makes the restaurant’s need for using skewers to hold things in place unnecessary.If you want to make the pasta from scratch, check out the recipe on The Chew (he featured it there as part of their 10th episode celebration), but note that they're missing a meat ingredient from their recipe). If you want to get extra fancy, you can add a bit of pancetta for flavor to the ragù. It’s a nice touch, but not necessary.Why 101 layers and not 100? Well, Del Posto has been one of restaurants on The Daily Meal's 101 Best Restaurants in America, and the number has become de facto the site's official mascot.To create this monster (though a delicate one), all you need is one of those aluminum roasting pans that you can bend to the shape of the wrappers, a pastry brush for applying the béchamel, three hours to spare, and determination and patience. The result is pretty impressive, but definitely improved by allowing everything to set and meld overnight, and slicing it thin and reheating it either on the flattop or crisped up in the oven.Oh, and make sure you have plenty of wine, and a piece of paper next to you with, "Ragù, Pasta, and Béchamel" written out in the order that they’re supposed to be layered so you can put check marks next to each one or you’re a goner — you'll never keep track otherwise. Buona fortuna!Click here to see 6 Irresistible Lasagna Recipes.


Step 1

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

Step 2

Bring milk to a simmer in a small saucepan gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.

Step 3

DO AHEAD: Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Step 4

Bring a large pot of water to a boil. Season with salt add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

How would you rate Classic Ragù Bolognese?

I first made this recipe as a young cook, when it first appeared in the BA print edition. I will avoid giving the year in order to protect myself! The only change I have made over many years is to use cream, not milk, and ground pork in addition to the beef. Who would spend the time to make this and NOT make fresh pasta?!

This recipe is easily my go-to special dinner menu item when I have 3+ hrs to be near the stove and don't want to be too precious about serving time (you can keep simmering the ragu then quickly make the pasta). The only change I do is using all ground beef instead of a split. I highly recommend buying fresh pasta - it makes a huge difference versus boxed.

Los Angeles, CA, United States

Ya’ll are clownin’. This recipe is great. I also used only beef, instead of veal. The beauty is in the simplicity, and the low, slow cooking of this sauce. If you are so compelled to add garlic, do so. But don’t down-rate the recipe because YOU think it should have something that’s not even traditionally in the sauce. Louder for those in the back: THERE IS NO GARLIC IN TRADITIONAL BOLOGNESE. Thanks, BA!

I have tried this multiple times. I skip the milk often as well. Great recipe!

I want to know what kind of Prego they’re selling in Oregon.

Fantastic. I skipped the milk and the ragu turned out absolutely Great. I’ll definitely be making this again!

As an American who studied in Italy for my last term in college 15 years ago, this really hit the spot. I made a few alterations. Instead of 6 oz beef and 6 oz veal, I used 1 lb of beef. I also used a full cup of red wine and 3 carrots and 3 celery stalks I added 3 cloves of garlic and 2 bay leaves I seasoned sparingly with salt at every step and then salted to taste when it was done. I fortified my milk with a half ounce of heavy cream

This recipe is wonderful. The beauty of it is that it is packed with flavor and not because you are having to adding every herb in your cupboard. Texture is beautfiul. First time i made this was two years ago and it’s now a staple especially at christmas eve dinner.

If you don't like this very traditional Italian recipe, that's fine, but this is as authentic as it gets. Adding garlic, a bunch of aromatics and/or more acidity no longer makes it truly a traditional and classic, albeit it is still a good Ragù. This dish was crafted from a very simplistic approach. Italian recipes are made very slowly, delicately, simply and with passion and love. This recipe is a 10/5, one of the few truly traditional recipes on the internet.

Nowhere near BA’s best. The sauce is way to thin, missing garlic, seasonings, etc. I think Prego makes a better option.

I love this recipe, and while I can see why some people were not happy with it, you just have to remember this is not an "American" bolognese. In our house we are garlic lovers and yes, I added garlic. Also, followed the one suggestion and cooked the tomato paste with the veggies to caramelize it, then removed them while I browned the meat. THEN brought everyone back to the party. Yes, it took longer to simmer to get the right texture but once it did, it's amazing. However, next time I make this recipe, I WILL add some herbs, I agree it needs some. And will do a little seasoning in the beginning (careful not to over-salt). We love this dish and I make it at least once a year - double batch - so I can freeze some for later.

Tastes just like the Ragu we were served in Italy!

Made a this few times. I made these modifications and really feel like I nailed it. •I used 1/2 butter 1/2 evoo •5 cloves of garlic •fresh ground nutmeg •used pork/veal/beef mixture •simmered with bay leaves •tossed papperadelle in butter then plated/topped with Ragù This a great recipe to build off of.

If you want the real Ragu sauce from Italy then this recipe is for you! If you want an American version then keep it moving. To the people who commented negative reviews, you clearly don’t know anything about authentic Italian culture. The simple ingredients used is why Italians are healthy and Americans are not. My husband loved this and said it was exactly how his mother used to make it in Italy. We loved it!!

The recipe is really lacking a few key things. I made the recipe with some adjustments and it was very good. First of all, where’s the garlic!? I added 3 large cloves. Second change is I added the tomato paste with the aromatics and let it cook down - this adds umami. Why does the recipe say to season at the end? Season at every step! This adds complexity, just be careful not to over-season as the sauce will reduce and become saltier as it cooks. Then I removed the aromatics from the pan so the meat has more room to brown. Deglaze with wine, and added a can of tomato puree (canned tomatoes would also work), top with beef stock and where’s the herbs at!? I added a bay leaf, spring of thyme, and dried oregano and basil. With these modifications it’s a good sauce

Oxtail Ragù - Sugo di Coda by Chef Massimo Falsini


Yields about 4.4 pounds of cooked ragù
3 kg oxtail cut through the tail joints, 2-2½ inch thick (ask your butcher)

25 g sea salt
50 g celery
50 g yellow onions
1 kg San Marzano Tomato in can
1 lt red wine
750 ml chicken stock
1 lt filtered water
300 ml veal stock
100 g grapeseed oil
10 g garlic
1 bay leaf
15 g thyme

Place the oxtail in a large mixing bowl, add salt and mix well.

Pre-heat a skillet and add grapeseed oil.

Start searing the oxtail in the grapeseed oil (give it a nice searing all the way around).

Place the oxtail in a 6-inch-deep roasting pan.

After all the oxtail has been seared, use the same skillet and add the onions cook for 6 minutes.

Follow the onions with the celery, garlic, thyme, and carrots and cook 75% through.

Deglaze the red wine in the skillet and cook the wine for about 7 minutes.

Add the veal stock, water, and chicken stock.

Let it come to a boil then bring down to a simmer and cook for about 8 minutes.

Remove the skillet from the fire and transfer the liquid into the roasting pan.

Add the San Marzano tomato, crushed by hand.

Cover the roasting pan with parchment paper and then cover it with aluminum foil.

Set oven at 200 degrees Fahrenheit and place roasting pan in oven overnight for 10 hours.

Check oxtail the next day to make sure it’s tender and the meat falls off the bone easily .

Play the oxtail on a sheet tray so it can cool down.

Strain the braising liquid using a sieve.

Let the liquid cool down in order to remove extra fat that will form on top. Then preserve the liquid.

Once the oxtail has cooled down, start removing the meat from the bones (be careful of little bones).

Place the “clean meat” on a casserole and add some of the braising liquid.


You know that I’m always searching for best/perfect recipes, don’t you? Well, I’ve already told you in my Best Authentic Bolognese Sauce post what my favourite sauce for pasta was and I thought that my Mom’s Ragù was the best recipe ever, but recently I tried another one, just out of curiosity and to confirm my theory, and I was literally amazed!

This recipe is so perfect, rich and so delicious that I’m asking how couldn’t I ever imagined that? I tried many other recipes but no one satisfied me more than my mom’s recipe even if those were made by great grandmothers.

Now, look at the photo below… do I need to add more words to convince you.

Another reason why I was skeptical before trying this recipe is because it does not contain garlic. And I love garlic in Bolognese Sauce, it gives a wonderful taste. But this recipe is so tasty itself and is balanced in every part of it. So, garlic lovers, before adding some garlic, taste the sauce with pasta (not alone).

This Great Authentic Bolognese Sauce is heavier (more fats) than other recipes I shared with you, but worth everything, even your bikini, trust me. Next time you’ll make Tagliatelle you’ll want to try this one, really!

This is very simple to make too, just few easy steps and some time at home, but you don’t have to look constantly at the stove so you can do other things while it cooks.

I use this recipe just for special occasions, such as when I have guests or on special Sundays, while for “daily” lunchtime I always use my Mom’s recipe because it’s “healthier” (if a Bolognese sauce can be called that ahah!) and has less fats so I can continue in following my diet. That’s why I don’t remove this recipe from the blog, because is still valuable.

As I told you before in the other post, the secret for a special Bolognese Sauce, that we (italians) call Ragù (pron. Ruh-goo), is the long cooking time, 6 hours are best.

Yes, it can be ready after 2 hours but it will be just a sauce with some meat in it and very very bland.

People say that the habit of cooking meat for long hours is given by the fact that many years ago it was very tough, so long cooking times ensured a better tenderness to the meat, but I do not agree with that because when a Bolognese Sauce is cooked for at least 4 hours (or as I suggest 6), the meat along with olive oil, vegetables and tomato perfectly combine together to form a unique mouth-watering sauce, so there’s really a huge difference in the taste, not just in tenderness (the pictures below show the difference).

After 2 hours of cooking the sauce is watery, bland and the meat is whitish.

After 6 hours of cooking the sauce is dense and full of taste!

So this is the best Bolognese Sauce recipe I have ever ever ever eaten, period. If you know another recipe that is better than this one (I’m a bit skeptical but..), please let me know. It would be another huge discovery!

Enough said, now let’s move to the recipe!

Ultimate Best Authentic Bolognese Sauce *

* (adapted from Beniamino Baleotti’s Ragù alla Bolognese recipe, he works as a cook at Agriturismo Le Ginestre in Pianoro (Bologna). If you ever plan to go near there make sure to visit him and have a traditional lunch there or make a pasta course, he speaks Japaneese too! I made some adjustments to his recipe such as swapped out lard for butter, because for me the first one gives a too piggy taste.)

Difficulty: easy
Preparation: 20 minutes Cooking Time: 4-6 hours
Yield: 6-7 servings


  • 2 tbsp unsalted butter
  • 4-5 tbsp extra virgin olive oil
  • 500 gr / 1lb / 18 oz ground quality beef (94% lean if possible)
  • 300 gr / 2/3 lb / 10 oz ground quality lean pork meat (chuck/shoulder or loin)
  • 200 gr / 1/2 lb / 7 oz ground pork belly (skinned, raw/no seasoned)
  • 450 gr / 16 oz / 4 1/2 cups soffritto vegetables OR 2 medium onions, 3 carrots and 2 celery stalks finely chopped
  • 150 ml / 2/3 cup red wine (no bubbles)
  • 600 gr / 1 1/4 lbs / 20 oz plain tomato sauce
  • 2 sage leaf
  • 1 bay leaf
  • a pinch of freshly ground nutmeg
  • kosher salt to taste


Heat oil and butter in a heavy, bottomed pot and fry ground pork belly until it’s brown and crispy (about 8-10 minutes).

Don’t skip this passage, it’s the key for a tasty sauce.

Add vegetables and fry them for about 10 minutes until they start to soften and color a bit (so vegetables are more savoury and sweet), scraping the bottom of the pan occasionally.

Add the remaining ground meat, breaking it up with a fork and cook until it’s browned all over (5-10 minutes) and all the water, that the meat releases, is evaporated.

Add red wine, give a stir and let the liquid reduce for 2-3 minutes or until you no longer smell alcohol.

Add tomato sauce, sage, bay leaf, nutmeg, salt and cover the meat with some water.

Partially cover with a lid and simmer Ragù for at least 4 hours (6 is better), stirring occasionally (about every 1 1/2 hours). During that time, if you see that the sauce is drying to much add some water (not at the end of the cooking time though!).

Here’s a photo of the sauce after just 2 hours of cooking (watery and bland).

That’s how the sauce has to look like after 6 hours of cooking:

As you have read, there’re just few steps to follow. It’s not complicated at all, so on the next rainy Sunday have a try and let me know if it’s your best italian Bolognese Sauce recipe too! And don’t forget that Ragú can be used with every kind of pasta, not just Tagliatelle!


Heat the butter and oil in a heavy-based saucepan and cook the pancetta for 5 minutes, stirring frequently. Add the onion, and when it has begun to soften, add the carrot, celery, garlic and bay leaf. Cook for a further 10 minutes, stirring frequently.

Put in the minced beef and cook until it is medium brown in colour and nearly crisp, crumbling it in the pot with a fork. Do this over a high heat so that the meat browns rather than stews, but be careful not to let the mince become too brown and hard.

Add the tomato paste and continue to cook over a high heat fr a further 2 minutes. Still over a high heat, add the wine, nutmeg, salt and pepper and the stock.

Bring to the boil, then turn the heat down to very low, so that the mixture will reduce very slowly.

Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time.By the end of this time all the milk should have been added and absorbed, and the ragù should be rich and thick, like a thick soup.

Taste and adjust the seasoning. The ragù is now ready to dress a dish of homemade tagliatelle, thus producing one of the greatest dishes of Emilia.

Extract from Anna Del Conte’s The Classic Food of Northern Italy Published by Pavilion Books

Recipe Summary

  • 3/4 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound ground beef chuck
  • 3 sweet Italian sausages (10 ounces), casings removed
  • 1 onion, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 1/2 cups chicken stock or low-sodium broth
  • One 3-inch rosemary sprig
  • Kosher salt and freshly ground pepper
  • 1/3 cup whole milk
  • Freshly grated Parmigiano-Reggiano cheese, for serving

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti.

Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until the meat is coated, about 3 minutes. Add the stock and rosemary and season with salt and pepper. Simmer the sauce over moderate heat until thickened, about 4 minutes. Add the milk and simmer for 2 minutes. Discard the rosemary sprig and season the sauce with salt and pepper.

Add the spaghetti to the sauce and toss over low heat until combined. Transfer to bowls and pass the cheese at the table.

Brown The Prosciutto And Pancetta: If you can, buy the prosciutto and the pancetta each in 4 ounce pieces as it’ll make it easier to dice. Place both in the freezer for 5 minutes before cutting to make it easier to handle. Using a sharp knife or a serrated knife, dice them into very small pieces.

Add the olive oil to a heavy-bottomed pot or Dutch oven and heat over medium heat then stir in the diced prosciutto and pancetta to coat it in the oil. Cook, stirring occasionally, until the fat has cooked off and the meats are golden brown, about 10 minutes.

Sweat The Vegetables: Stir in minced onion, celery, and carrots, reduce the heat to medium low, and let cook until the vegetables are translucent and soft, about 10 to 15 minutes. Taste the vegetables and add salt and pepper (the pancetta and prosciutto bring a lot of salt so don’t be too aggressive).

Add The Ground Meat: Add the ground pork and ground beef and break it up with a spoon until the meat is relatively the same size. Add salt and pepper and stir to combine. Add in the wine and cook until it just starts to steam. Add in the tomatoes and the broth and stir to combine.

Simmer The Ragu: Let it cook, uncovered, over low heat so it just barely bubbles. Stir every 10 to 15 minutes and cook until it reduces and it all breaks down, about 4 to 5 hours.

Skim The Ragu: Use a spoon to remove any accumulated fat and discard it. Then, pour in the milk or cream, in four additions, over the last 20 to 30 minutes of cooking. Remove the ragu from the heat and add in more salt and pepper as desired.

Serve tossed with tagliatelle and freshly grated Parmigiano-Reggiano cheese or use in the Lasagne alla Bolognese recipe.

The sauce can be made up to 3 days ahead of time. Store refrigerated in an airtight container until ready to use. The sauce can also be frozen up to two months. Defrost and use as desired.


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More Italy On Salt & Wind Travel

Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

How to Make Tuscan Ragù

For my grandmother’s Tuscan ragù, the battuto is built from finely chopped carrot, celery, and red onion, but sometimes also parsley, garlic, or leeks. The aromatics are sautéed over low heat in plenty of extra virgin olive oil, and then stirred into the ground meat.

As for the meat, at home we traditionally use both lean minced beef and minced pork. Sometimes we replace the ground pork with the same weight in fresh pork sausages the ragù will be tastier but slightly fattier.

If you prefer an old-fashioned, robust sauce, finely mince a thick slice of Tuscan prosciutto or spalla (cured pork shoulder) and add it to the ground meat. Or, opt instead for chicken livers—or rabbit livers, as my great-grandmother used to do—for a rich sauce typical of the countryside, where such backyard animals were more common than beef and pork. The ragù will be darker, but acquire a creamier texture, which marries beautifully with homemade tagliatelle.

Sometimes, to build heartier flavor in her ragù, my grandma would also add a handful of dried porcini mushrooms, previously soaked and finely minced.

Tuscan ragù is cooked with red wine, poured in little by little, and passata, tomato purée made from purely tomatoes that have been peeled and blended into a sauce—even better if it is your homemade one, prepared and canned during the heat of summer.

To give more character to the ragù, and get a more rustic sauce, sometimes I prefer to replace the passata with the same weight of peeled tomatoes, roughly crushed with my hands. I often add two large tablespoons of tomato paste, too, another secret that my grandma shared with me.


For the fresh fettuccine:

Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.

Divide the dough into 4 pieces. Using your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on the pasta machine. If the dough comes out oddly shaped, reform into a rectangle. Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness.

Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.

Without folding the dough, pass it through the next setting on the pasta machine. Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.

Lay the sheet of rolled-out dough on a counter and cover with a dish towel. Roll out the remaining dough. Cut each strip of dough into 11-inch lengths. Cut the dough into fettuccine.

For the beef ragù:

Place the porcini mushrooms in a small bowl and cover with boiling water and let sit for 30 minutes. Drain the mushrooms through a fine mesh strainer and reserve the strained soaking liquid.

Place a Dutch oven over high heat. Add oil, and heat until it is almost smoking. Add the beef and pork to the pan and season with salt and pepper. Cook, stirring occasionally, until the meat is golden-brown and rather crusty, about 10 minutes. Transfer the meat with a slotted spoon to a plate lined with paper towels. Reserve for the ragù.

Add the onion, carrot and celery to the reserved fat in the pan and cook over medium heat, stirring occasionally, until the vegetables are softened and lightly golden, about 8 minutes. Add the crushed garlic and cook for one minute. Add the tomato paste and crushed red pepper flakes and cook for 30 seconds more. Add the red wine and stir with a wooden spoon to scrape up the brown bits from the bottom of the pan. Simmer until the liquid is reduced by half. Return the cooked meat to the pan. Add the tomatoes, beef stock, porcini mushrooms and their soaking liquid and the bay leaf. Cover the pan, reduce the heat to a low simmer and let cook for 90 minutes.

To cook the pasta:

Fill a large pot with water and add a few tablespoons of salt. Set over high heat and bring to a boil. Stir in 1 pound of the pasta and cook until pasta is al dente, about 2 minutes. (If using dried fettuccine, follow the package instructions and cook for approximately 8 minutes). Drain pasta and reserve the pasta water.

In a separate large sauté pan, ladle 2 cups of ragù into the pan. Add 1/2 cup of the pasta water and turn the heat on high. Add 4 tablespoons of butter and the cooked pasta and let cook together for 60 seconds. Add the Parmigiano-Reggiano, oregano, parsley, basil and salt and pepper to taste. Transfer to a large serving bowl. Sprinkle with more Parmigiano Reggiano and season with freshly ground black pepper. Serve immediately.

How to Make The Strozzapreti Pasta from Searching for Italy

Tucci also stops off in the coastal town of Rimini, where he learns how to make homemade pasta, including cappelletti and strozzapreti. Both riffs on the same theme, cappelletti - meaning 'little priests hats' in English - is a stuffed pasta, and strozzapreti pasta -meaning 'priest-choker' or "priest-strangler' in English - is an elongated form of cavatelli.

Once you've made your strozzapreti, why not top them with pulled rabbit, tarragon and parmesan in our exclusive recipe shared by chef Phil Howard.


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