Clik here to view.
go-go-go-SUGO!
There’s an on-going and never-ending debate when it comes to covering your pasta – sauce vs. gravy. Depending on where your from and what you were taught, your own perspective may lean towards one...
View ArticleClik here to view.
Carlo’s Traditional Family Tomato Sauce
Tomato sauce should be simple, made naturally, and with no more than just the basics. That’s what I’ve learned over the years from my Mother and Aunts when it comes to making traditional family ‘sugo.’...
View ArticleClik here to view.
Polpette di Nonna
When my Nonna would make meatballs, I would watch her closely…it wasn’t just the ingredients she used, it was her technique – the way her hands would move quickly, mechanically – mesmerized, I would...
View ArticleClik here to view.
simply bolognese v1.0
Authentic Bolognese sauce, done correctly, is complex, takes hours, and requires time, patience, care, and numerous ingredients. This is not that type of Bolognese recipe (I’ll be sharing my authentic...
View ArticleClik here to view.
Slow-Cooked Pomodoro Spareribs
My mother, probably your Nonna, or maybe your neighbor “Teresa,” or perhaps even your spouse’s favorite Zia have made the classic Italian sauce where pork happily swims around for hours, absorbing and...
View ArticleClik here to view.
Pasta e Ceci (Pasta & Chick Peas)
Recently, a friend of mine shared with me someone’s blog/vacation photos from a trip to Italy, thinking I would appreciate and enjoy seeing them. She was right, of course, even though I let her know...
View Article
