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3/4 pound fresh, ripe tomatoes or 1 cup canned imported Italian plum tomatoes, cut up, and drained of juice
3 tablespoons butter
1 tablespoon vegetable oil
1/4 cup chopped onion
1/2 pound ground veal
salt
black pepper ground fresh
1/4 cup freshly grated Parmigiano-Reggiano cheese
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1st Keep
 lew47516
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