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While Andrew Carmellini is renowned for his Italian cuisine, his second cookbook, American Flavor, focuses on the diversity of cuisine across the country. From the barbecue in his native Cleveland to the comfort food at his family's dinner table, American Flavor is a good reminder to always expand your repertoire. 

While Andrew Carmellini is renowned for his Italian cuisine, his second cookbook, American Flavor, focuses on the diversity of cuisine across the country. From the barbecue in his native Cleveland to the comfort food at his family's dinner table, American Flavor is a good reminder to always expand your repertoire.

As anybody with a TV knows, every mythical Italian-American family spends Sunday night around a big table, eating unbelievably huge servings of pasta with Grandma’s Special Sunday Night Sauce, which has been simmering in a gargantuan pot in Grandma’s kitchen all day long. And it’s full of meat — really meaty meat — to keep all those big Italian men going: sausages, meatballs, braciole. This is my version of that TV classic. I use all pork: the sauce has pork butt and ribs inside it, so it’s still super-meaty, but it’s also rich and thick and really well-flavored. On a cold winter night, this is the best Sunday-night pasta ever. Serve it up with a great big red wine.

Reprinted with permission from American Flavor