This is a signature dish from Naples. This onion and beef ragu has amazing flavor- it is a beefy, slightly sweet sauce with a hint of tomato and seasoning.

2 1/2 lbs. boneless beef chuck roast, trimmed and cut into 1" pieces

4 lbs. yellow onions, coarsely sliced

4 oz. pancetta, chopped

1/2 c diced carrot

1/2 c diced celery

2/3 c white wine

olive oil

1 T tomato paste

1 T dried oregano

Cook pancetta in olive oil in a pot over medium heat. Remove pancetta and set aside.

Increase heat and add meat to the pot. Season with salt and pepper and cook 10 - 15 minutes. Reduce heat and add carrot, celery and reserved pancetta.  Cook 5 minutes.

Add tomato paste and wine, and cook 5 minutes.

Add onions and simmer, covered for 30 minutes (no stirring).

Stir and cover again and cook another 30 minutes.

Reduce heat to low and cook, uncovered, 2 hours.

Skim fat and add water or broth to maintain a sauce like consistency. Cook until beef and onions seem to melt into each other.

Serve over cooked rigatoni and top with grated Parmesan cheese.

This is a quick and easy soup, especially good for something light, or if you're a little under the weather.

2 T olive oil

2 c Passata or tomato puree

1/2 t salt

6 c water

2 chicken bouillon cubes

6 oz. Pastina or small pasta

Heat oil in large pot. Add Passata and salt. Bring to boil- cook 5 minutes while stirring.

Add water and bouillon and bring to boil. Add pasta and cook 6 - 8 minutes. Sprinkle with grated Parmesan cheese.

For a quicker, easier and lighter version, try this:

1 c cherry tomatoes, halved

2 T olive oil

3 c chicken broth

1 c Pastina or small pasta

1 small piece of Parmesan rind

Cook tomatoes in oil until cooked down, about 5 minutes.

Add broth and rind- bring to boil. Add pasta. Cook 6 - 8 minutes.

This is an original recipe that comes from Bologna, and I fell in love with it at Fattoria il Poggio in Tuscany.

Bolognese Sauce

17 oz. ground beef or meatloaf mix

17 oz. tomato puree 

1 stalk celery, chopped

1 carrot, chopped

1 onion, chopped

1 garlic clove, chopped

1 c dry wine

salt and pepper

olive oil

In large saucepan, add some olive oil and gently fry the garlic along with the aromatic vegetables for 10 minutes over medium heat.  Add ground meat and season with salt and pepper.  When cooked through, add the wine and cook until it evaporates.  Pour in tomato puree and mix thoroughly.  Lower heat and simmer for 1 1/2 hours.  If sauce is too thick, add some vegetable broth to reach desired consistency.

1 t anchovy paste

4 T olive oil

1 T lemon juice

4 cloves garlic, minced

1 lb. orechiette pasta

8 oz. Italian sausage, casings removed and cut into 1/2 " pieces

1/2 t hot pepper flakes

1 lb. broccoli rabbe, trimmed and cut into 1" pieces

1 c chicken broth

2 T demi glace (optional, but it guilds the lily!)

1 1/2 T butter

1/2 c Parmesan cheese

Combine oil, anchovy paste, lemon juice and 1 t garlic in a small bowl and set aside.

Bring 4 qts. water to a boil in a large pot. Add 2 T salt and pasta. Cook until just under al dente. (pasta will finish cooking when mixed in the saucepan). Remove and reserve 1 c pasta water before draining pasta. 

Heat oil in 12" skillet. Cook sausage until browned. Remove sausage and cook garlic and pepper flakes in rendered oil in pan. Cook until fragrant and add broccoli rabbe until just wilted, about 1 minute and transfer into a bowl. Bring broth and pasta water to boil in skillet. Simmer until reduced to 1 cup. Remove from heat and whisk in anchovy mixture and butter. 

Add pasta, broccoli rabbe and cheese and simmer 3 minutes until all flavors are combined.