By Paul Stephen

If you've felt out of sorts since "Italian food" started meaning tapas-style plates of broccoli rabe with a balsamic reduction instead of grapefruit-sized meatballs or zesty sausage and peppers on a jumbo platter, it looks like your bout of uncertainty is coming to an end.

A new wave of restaurants is reviving what many diners have long known: It's hard to go wrong with red sauce.

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Source: http://www.starnewsonline.com