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SPAM Filter:
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(values are 0,1,2,3,4,5,6,7,8,9,A,B,C,D,E, or F)
you are quoting a heck of a lot there.
[QUOTE]blah blah blah[/QUOTE] to reply to ArrowHeadNLI.
Please remove excess text as not to re-post tons
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[QUOTE="ArrowHeadNLI:1016478"]1) Yes, red wine is usually used here. I don't like it, so I use zinfandel. 2) Port is fine, due to #3 3) In that 24 QUART pot of sauce, I use a total of maybe 3/4 of a cup of wine. If you're adding a lot, you don't need to... it will make the sauce seem greasy. Just a little splash at the end before you let it simmer. Also, towards the middle when I add my big cans of tomatos, I add roughly 20oz of water. This is not to dilute the sauce, it's simply because when you simmer the sauce for 6+ hours it's going to reduce a lot. This way you're losing water, and not losing delicious.[/QUOTE]
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