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Sugo Negretto
Beef and Onion Sauce
Preparation info
- Difficulty
Easy
Appears in
By Fred Plotkin
Published 1997
Method
This sauce is the by-product of the preparation of Manzo Negretto. It is the perfect condiment for thick tubular pasta such as rigatoni, and should be topped with freshly grated Parmigiano-Reggiano, and perhaps a few grindings of fresh black pepper
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