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Spicy Ziti with Sausage

kept byash

2 tablespoons EVOO – Extra Virgin Olive Oil
1/2 pound ground beef sirloin or chuck
Salt and pepper
1/2 pound hot Italian sausage or fresh Mexican chorizo, casings removed
3 tablespoons fresh rosemary leaves, chopped
4 cloves garlic, chopped
1/2 cup dry red or white wine
2 28- or 32-ounce cans San Marzano tomatoes (look for DOP on the label)
1 cup beef or veal stock
1 pound ziti rigate
1 cup grated Pecorino or Parmagiano-Reggiano cheese



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