Try this while you're at it

I made that tomato sauce yesterday in service of the short rib recipe on the same page. (Look for it at mariobatali.com.

No, I did not use $100-per-bottle Barolo. Pinot Noir was just fine. Once again, though, I didn't go far enough, technique-wise. Follow *all* the instructions, and you'll do just fine.

It's goooooooooood.