The Ragù alla Bolognese is one of the most important recipes of my own city, perhaps the most famous Italian dish in the world. Unfortunately, it is also the most mangling Italian recipe! For the Bologna’s people, ragù is a very serious matter, more than can be expected! The preparation of this great recipe is very easy but needs time, right ingredients and a very good thick-bottomed heavy pot. So, take your time and be prepared to taste something different than the ordinary international “Bolognese sauce”.
The sausage sauce is a classic peasant recipe. It is prepared with some variations, in many parts of Italy. As I said, there are many versions: with peppers, or mushrooms, or simply tossed with pasta and a few tablespoon of whipping cream! Today I decided to combine this tasty sauce with a simple tomato puree, used to be presented frequently at my family’s table. The preparation is not difficult, but requires a few precautions. The sausages must be cooked until golden brown, then being dipped into the tomato puree. After that, is mandatory to proceed with a very slow cooking until the meat is extremely soft. The best way to taste the sausage sauce is with a kind of pasta of your choice, in particular fresh pasta, rigatoni or shells.
The “Ragù Barese” (Apulian meat sauce) is a Southern-Italian typical pasta dressing full of history and tradition. Even though it has improve some changes over the centuries, has maintained an intense and antique flavor. A few weeks ago I ate this dish at