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Sauce your pasta the Italian way
American chef Mario Batali shares his secrets to saucing pasta the Italian way.
This is the key to good spaghetti bolognaise; all too often, people seem to think a pasta dish should be a pile of really soft pasta with dollops of sauce on top.
Think back to the last time you had bolognaise in a decent Italian restaurant - the reason it was good was because the sauce was 'dressing' the pasta, not drowning it.
Via: Serious Eats.
