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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You've never seen spaghetti and meatballs quite like this before.
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Sliced rare roast beef from the deli counter turns pasta salad into dinner. Sweet balsamic vinegar balances the slightly bitter greens, and shavings of Parmesan cheese on top are a deliciously stylish garnish.
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Serve with scrambled eggs for a filling breakfast.