My Favorite Ragu of All Time: What's Yours?
A good friend and upstairs neighbor dropped off a container of the ragu she had spend the entire day making. She had seen the story about ragus in the Sunday New York Times Magazine and decided that nothing would give her more pleasure than making the Beef Bolognese recipe from Marco Canora, the chef-owner of Insieme, the excellent new Italian restaurant in New York. We heated the ragu in the microwave and ate it with a couple of slices of light, airy, moist, and just crisp enough pizza bianco from Grandaisy Bakery. It was ragu from the gods: rich, tangy, meaty, and insanely delicious. I urge all of you to spend a day making this ambrosial Sunday sauce.
I realize that for many people the idea of making a Sunday sauce or ragu is an intensely personal experience related to the strength of family ties and memories. So if you have a family recipe for ragu or Sunday sauce we'd like to hear about it.
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3 Comments:
Like most Italians, I have a recipe for a ragu that conjures up all kinds of childhood memories. I used to make it almost weekly but a desire to eat more healthfully and time constraints stopped that.
To this day, whenever I need something comforting and undeniably Italian, I make my mother's ragu. It's like being wrapped in a big Italian blanket.
And there was not one single grain of sugar in it...ever. As it should be.
chiff0nade at 9:58AM on 02/19/08
My grandfather - not Italian but might as well be - includes some sauteed chicken livers in his bolognese along with beef and pork. They lend somewhat of an earthy flavor. I know what I'm doing this Sunday now.
gratefulted at 12:21PM on 02/19/08
My hands down all time favorite is from Marcella Hazan's Essential Classic Italian Cooking. I've been making it forever and it has never disappointed.
chisai at 2:40AM on 02/21/08