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1 tablespoon olive oil (not extra virgin) 1 (28 ounce) can Italian plum tomatoes 1 (28 ounce) can tomato puree 1 teaspoon dried parsley 1 tablespoon dried basil 1 chunk pecorino romano cheese (2-inch x 1/4-inch) 1 lb gro [...]
Read the recipe at food.com