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	<title>Pastanet &#187; onion</title>
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	<description>Italian Pasta is very good</description>
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		<title>Neapolitan Lasagna</title>
		<link>http://pastanet.com/2009/07/17/neapolitan-lasagna/</link>
		<comments>http://pastanet.com/2009/07/17/neapolitan-lasagna/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 16:13:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[béchamel sauce]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[fior di latte cheese]]></category>
		<category><![CDATA[Gran Caruso]]></category>
		<category><![CDATA[Gran Tifeo d'Ischia]]></category>
		<category><![CDATA[home-made cream cheese]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[Italian peeled tomatoes]]></category>
		<category><![CDATA[Lasagna]]></category>
		<category><![CDATA[lean beef]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[nutmeg]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[Parmesan cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[pork sausages]]></category>
		<category><![CDATA[Ragù sauce]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[South of Italy]]></category>
		<category><![CDATA[white wine]]></category>

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		<description><![CDATA[Lasagne are large stripes of pasta, usually homemade, but you can find some excellent packaged too. There are two basic ways of cooking Lasagne, one from the North of Italy, one from the South; The difference is made by the use of béchamel sauce and nutmeg, typical of the first one, instead of ricotta, mozzarella [...]]]></description>
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		<title>Tagliatelle (Wide noodles) with Bolognese Sauce</title>
		<link>http://pastanet.com/2009/07/17/tagliatelle-wide-noodles-with-bolognese-sauce/</link>
		<comments>http://pastanet.com/2009/07/17/tagliatelle-wide-noodles-with-bolognese-sauce/#comments</comments>
		<pubDate>Fri, 17 Jul 2009 16:06:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bolognese Sauce]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[fat bacon]]></category>
		<category><![CDATA[lean ground beef]]></category>
		<category><![CDATA[light cream]]></category>
		<category><![CDATA[Nobile di Montepulciano]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[Parmesan cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Solopaca del Sannio]]></category>
		<category><![CDATA[Tagliatelle]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[Trofie]]></category>

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		<description><![CDATA[Bolognese cuisine is one of the finest in Italy. This is a main dish which combines the nutritional properties of meat with the Mediterranean taste of Pasta. What&#8217;s more, this sauce could be also used to toss many kind of homemade Pasta
(see: how to prepare homemade Trofie ).
Time required: 60 minutes
Recommended wine: a strong, dark [...]]]></description>
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