I used 4 day old ground beef/pork in my ragu - am I screwed?
Halfway through the simmering of my bolognese sauce, I realized that the beef and pork in there had spent 4 days in my refrigerator, not 2. They both smelled ok raw, a bit rich perhaps, but not foul. They were a bit dry. I realize that the guidelines are 1-2 days refrigerated for ground meat, anyone tested the waters beyond that and survived unscathed? I figure the stuff cooks for 3-4 hours so if anything grew in the meat it's gonna be dead by the end. Or am I nuts?