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4. Re: Out of the Blue Jan 14, 2013, 13:17 Cutter
You've never made a bolongnese sauce before? Man, I do it like every other week. The key to a great sauce is a good Italian tomato paste - I usually get a tube of the stuff from an Italian specialty store. It adds a real depth of flavour to your sauce you won't get any other way. Besides that I'll just do a marinara every other week to cut back on the meat and get more veg in. One of my favourite - and the absolute easiest things to do in the world is a roast sausage ragu. Last night I did gnocchi in a cream sauce with peas and bacon and some garlic bread. Mmm, good times. Yeah, probably 3/4 of my diet is Italian.  
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