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W hen I was a young boy in Pacentro, Italy, my Nonna Pelino taught me how to make our family's pasta sauce. She told me how our recipe had been perfected by our family over many generations. Nonna showed me that each ingredient must be chosen at its peak of ripeness, mixed with care and slow cooked for hours. This is the only way the full flavors can emerge and marry with each other to create a rich and distinctive taste
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