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Old 09-13-2004, 03:45 AM   #20 (permalink)
castex
Psycho
 
Location: france
More than any other factor I'd say the key to a good sauce is to cook it for ages on a very low heat.
The only bought sauce I would ever use would be pesto. Stick some of that in your ragu, wait a couple of hours and you'll be laughing.
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