Traditional bolognese (the way nonna would make it) is a rich, silky meat sauce. It shouldn’t be drowning in tomatoes or tarted up with basil, a five-meat medley, or, lord help us, fish sauce. The key ingredient is time.
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I’ve always been pretty intimidated by Asian cooking. Nevertheless, captivity has emboldened (or addled) me, and this weekend I made one of my favorite things: Laksa Lemak, or Singaporean curry soup noodles.
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