We love this classic combo between two slices of bread—and now we love it in pasta, too.
By America's Test Kitchen | February 10, 2012
<< Back to Article: Secrets to Cooking Pasta
I think this would be good either hot OR cold!
We LOVED this recipe and the leftovers were great, too.
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For the richest flavor and the most tender meat, simmer a mix of chuck, pork, and veal in milk, then wine, then add canned tomatoes with their juice.
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