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-Brown first the meats, set aside, then, in the same pan, the vegetables, set them aside. -Deglace the pan with a cup of red wine, simmer for 5 minutes. -Put all the browned ingredients back in the pan, pour in a can of chicken broth. -Stir in the seasonings -Stir all this together. Put the lid on. -Simmer it for a couple of hours on the very lowest heat on the burner, stirring it about every 15 minutes or so and checking that there is enough liquid so it won't scorch. -Add more water or broth if needed. -You can tell by tasting when it has cooked enough as the taste will be deep, rich and pungent. Before it is cooked enough it is sort of bland. Only thing left to add is done at table.. grated Parmesan Reggiano cheese. -Serve pasta ('el dente' please, not mushy) and meat sauce with a green salad, hot crusty garlic bread and a bottle of red wine.
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies