Penne with a thick meaty red sauce.
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Looks good! Are those pics pre-final bake or post-final bake? My understanding was that there should be a layer of fat (liquid duck fat, pork fat, butter, or my heart-healthy preference, olive oil) at the top of the pot, so that the bread crumbs absorb fat plus broth to form a pastry crust ("en croute") after baking?
The pics are pre-final bake. I wanted to show the ingredients before the bread crumbs covered them. I put the layer of duck fat at the bottom and also added broth. The breadcrumb mixture didn’t quite set to a crust, but the end result was still very good.
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That sounds delicious vinoevolo!
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