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### My Italian Grandma Taught Me This Method, and I’ve Never Stopped Using It!
There’s something magical about the way food connects us to our roots, our culture, and the people we love most. For me, that magic comes alive in the kitchen every time I use the method my Italian grandmother taught me. It’s a simple, age-old technique, but it’s transformed the way I cook and the way I experience food.
#### The Secret Is in the Simmer
Nonna always said, “Patience makes the flavor.” One of her golden rules was never to rush the process, especially when making sauces or broths. She taught me to start with fresh ingredients — ripe tomatoes, fragrant basil, garlic, and olive oil — and to let them simmer gently over low heat for hours. This slow cooking allows the flavors to meld together beautifully, creating a depth that no store-bought jar could ever replicate.
#### Always Build Layers of Flavor
Another key lesson was the importance of layering flavors. When making her signature Bolognese, for example, Nonna would first sauté onions, celery, and carrots in olive oil until they were soft and fragrant. Then she’d add the ground meat, seasoning it as it browned, before incorporating the wine and tomatoes. Each step built on the last, ensuring the final dish was rich and complex.
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