This is a great base for an amazing sauce. I made my own changes such as using twice as much garlic, adding celery with the garlic and onions, as well as adding some red wine and beer into the red sauce. Once I felt it cooked down I used my hand blender to smooth it out then added the butter and half and half instead of heavy cream. To finsih it off I added shavings of parmigiano reggiano. This recipe is a keeper!
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