Here's what smells so damn good in the kitchen right now. It's the beginnings of sugo, or my great-grandmother's Abruzzese tomato sauce, which starts, as shown, with finely chopped salt pork and a bit of garlic browning in a pool of olive oil before beef and pork ribs get browned... before chopped onions, celery, bell pepper, parsley, celery leaf, basil all get mixed in and around.
The tomatoes come soon, but this part smells the most heavenly...
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