doreyme

page 274, Thick pasta with tomato ragu, Lazio region

Santa brought 2 copies of this wonderful cookbook featuring the regional cooking of Italy ("the essential source with 2,000 authentic recipes") by the Accademia Italiana Della Cucina  to our house this last Christmas so naturally we gave one away to the darling daughter on her own who likes to cook, too  + we're slowing working our way thru the 2,000 recipes but not the meat ones.  Today, we tried this old school sauce, with few ingredients (garlic, onion, carrot, celery, hot pepper, tomatoes) but simmered on low heat, with the lid on for an hour + oh, was it wonderful over maccheroni, fresh Italian parsley with good freshly grated parmigiano reggiano. 

 

33 of the healthiest foods

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