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I like to put 3 banana peppers on the top of the sauce and cover with a lid. Any steam that condenses gets dripped back into the sauce and stirred in. You get this really great pepper flavor without skin pieces or chunks of pepper in the sauce.
And I agree with WarChild about the meats. Pork, Veal and regular ground beef. I don't like to use lean ground beef for sauces because you need some fat for the flavor.
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