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4
ServingsEasy
By Brigit Binns
Published 2012
Cook the vegetables
In a large frying pan over medium heat, sauté the pancetta until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the leeks and fennel to the pan and sauté until softened, about 5 minutes. Add the garlic and sauté until softened, about 1 minute.
Make the ragù
Add the