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In old-school Italian restaurants, a plate of meatballs and sausage in red sauce is a common side dish for plates of pasta. At Tufano’s Vernon Park Tap in Chicago, the sausage is so juicy that severing a bite-size piece adds porky juice to its bed of sauce. Tony’s Baltimore Grill in Atlantic City is a pizza place, but many customers order plates of sausage and/or meatballs in red sauce to eat on the side, then use the sauce as a dip for pizza crust.