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This weekend one of us made a vat of ragù—sauce or gravy as it is called in nearby New York or Philly—which is a very good use of kitchen time. Short ribs, country ribs, hot and sweet Italian sausages simmered for hours flavoring the rich tomato sauce before they were scooped from the pot, the bones removed, the meat finely chopped, then returned to the pot. A container came to the studio today to share for lunch. But the cupboard was empty-ish and the sauce called! So we used what we had and plunged half a package of linguine into a pot of boiling water to be followed three minutes later by a small handful of thinner spaghetti. A sin to any self respecting Italian or Italian-American. It wasn’t correct, but it sure tasted divine.

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