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The New York Times
nytimes.com
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Real Italian meat sauce, with rich taste and velvety texture, isn’t at all hard to make; it just needs a long time and a low flame. This recipe from Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it’s done. nyti.ms/4kMidiB
https://nyti.ms/4kMidiB
2026-02-23T00:09:05.654Z