b'Emiliana Saucesalsa emiliana is lovely dish graced many of our family 4 tablespoons olive oil, divided dinners. I hope the 1 pound piece mortadella (Bologna), cut into 12-inch dice6 cloves garlic, thickly sliced tradition will continue 14 teaspoon red pepper fl akes at your table.34 cup diced onion34 cup white wine1 cup Tomato Sauce34 cup cream2 cups Chicken Stock Chefs Tip4 tablespoons Parmesan cheese12 tablespoons chopped fresh parsley e sauce consistency is designed for use with In a large deep saut pan over medium-high heat add 2 tablespoons olive oil and the dicedthe meatballs recipes. mortadella. Saut, stirring over medium-high heat for approximately 5 minutes, until the mortadella pieces brown. Add the remaining oil, garlic, red pepper fl akes, and onion. Cook for approximatelyIf you would like to use 5 minutes, stirring as it cooks. this for saucing your Add the white wine and stir,favorite pasta, I would dislodging brown bits at the bottom of the pan. Cook untiladvise you to let it wine is reduced to a glaze,cook a little bit longer 3 to 4 minutes. Add the Tomato Sauce, cream,on simmer, 5 to 10 and Chicken Stock.more minutes, to make Bring to a boil then simmer for 15 to 20 minutes.the fl avors come out Stir in Parmesan cheesestronger.and parsley. 55 undici'