Meat sauce is one recipe many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. This dish, which comes by way of Julia Moskin from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, puts that poor imitation to shame. Italian pork sausage, separated from its casing, adds a dimension of flavor.
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