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Ragù for Me and You

Variety is the most important ingredient in Italy's best-known sauce
Sam Gugino
Issue: October 31, 2003

In the '50s and '60s, my Italian-American family ate pasta at least twice a week, always with a slow-cooked meat and tomato sauce -- a recipe that sustained Italian-Americans in this country for decades.

For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2003.

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