With all due respect – and oh, how I respect them – to Bolognese sauces that simmer until the sun comes up, this one delivers a dinner in very little time. And these potatoes: I don’t mean to deny John of deep-fryer duty, but sheet-pan fries are pretty amazing in their own right and a little oil goes a long way here without all the fuss. If you like your fries super crunchy, slice them a little thinner. Want wedges? Go thicker. Either way they’ll hold that sauce the way we all want to be held.
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