While this is not traditionally a dish found in restaurants around Italy, I think it’s pretty much synonymous with Italian American cuisine. My approach is to keep it simple and treat it as two dishes combined. Meatballs in a marinara sauce.
There are so many options for meatballs and so many things you can add. This is my basic recipe and feel free to experiment.
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There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna.
Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.
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This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. I was shocked by the amount of onions, but many recipes call for even more. Low and slow is what develops the sweet flavor.
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This was a speciality of Florence’s in Boston’s North End. Florence Romano Foti opened her restaurant in 1974. This was the dish I ordered evert time I went.
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Years ago I had this authentic rustic pasta dish in an old converted farmhouse restaurant near Turin. Loosely translated, Tagliolini al Sugo d’Arrosto means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.
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I have probably had this conversation with more people than just about any other subject in Italian cooking. The usual comment is, “Isn’t all dried pasta basically the same”? “Are the imported pastas really worth the extra money”?
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I think Cacio e Pepe is one of my favorite Italian dishes. When I need a pasta fix, this is my go-to recipe.
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Yes, you can make your own mac and cheese and it’s vastly better than store bought. Be creative with your choices of cheese. I’ve used smoked Gouda, Gruyere and even Blue Cheese. There are no solid rules here.
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Italian food has a wonderful variety of different regions and styles. I have learned to appreciate the uniquness of the various regional cuisines. This is one of those recipes that reflects true home style cooking of Rome.
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I’ve always been a big fan of crudo sauces that require no cooking. While not a follower of raw food, I do appreciate the healthy qualities. This is a wonderfully light and healthy pasta. The lemon, parsley and walnuts work very well together.
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