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| Fresh Noodles with Ragù Bolognese |
Guess what is the first dish I made in the States to remember the flavors of my homeland? The legendary Tagliatelle with Ragù (meat sauce) - Italian Version -, of course! It was a rather easy choice for me, being from Bologna; but being able to easily retrieve all the ingredients, made the choice that much easier. The following is my mom’s recipe for ragù, slightly modified, in that I use lot’s of vegetables and very little oil. Besides, my mom’s recipe already differs from the traditional recipe, which often requires fattier meats and lard, instead of olive oil. My ragù, on the other hand, thanks to the vegetables in it, turns out quite delicious.
