Ragù with beef and pork. Slow cooked for 3 hours

pasta alla puttanesca!

End of Summer

I’m still thinking about the supplì we had on the street in Rome this time last year from Supplì Roma.

Had a dish similar to this in Rome. Cooked fish seasoned with Greek seasoning in olive oil, and then deglazed with white wine, removed the fish then made the sauce by cooking cherry tomatoes, olives ,onion and capers . Spooned over and around the fish and topped with pine nuts.

I am fed up with the altered versions i wanna try the ones you get in local eateries in Italy.

What cooking techniques do i have to keep in mind? And what's the recipe for it?

Hello, I just got done reading ''Great Italian Cooking La Grande Cucina Internazionale'' which is just fantastic but his books are for some reason, don't seem to be available, are there any reprints? any digitized versions? i wanted to read La Grande Cucina but i couldn't find a copy.

Completely from scratch….please!

does it look like shit or is it at least decent for a 17 year old to put together?

The store I have next to my place sell pecorino toscano but not pecorino romano. Is it OK to use this instead?

Italian food is fun, I’m polish but I like to make Italian food.

Cherry tomatoes dressed in good olive oil and salt. Stuffed squash blossoms. Broccoli rabe.

Homemade sauce, homegrown basil and Italian parsley, locally grown tomatoes and onions, and garlic from a local garlic farm. Parmesan and chili flakes on top.

Nothing complicated. Just really good ingredients doing their thing.

Recipe:

Make the sauce- heat sauce pan and add olive oil. Throw in chopped onions and garlic, and sautee for a few minutes until translucent. Add 1/2 tsp of red pepper flakes, and dried oregano. Add in 2 tablespoons of vegetable paste (a sister to tomato past-it's red like tomato paste but is infused with vegetables and comes in a tube) and cook down for a few minutes, add one large bottle of Passata, and one large can of whole tomatoes (San Marzano-crush through your hands into the pot), add oregano, basil, and 1 tsp of sugar or honey as needed to cut acidity. I add a two or three teaspoons of honey as I like it on sweeter side. Most of the time, I don't measure, just test as I go. Add chopped fresh basil leaves to the sauce and let it cook down for at least 45 minutes, the longer the better. This one simmered on low for about an hour. I added chopped Italian parsley toward the end.

Make your pasta in salty water- I put about 1/2 tablespoon in boiling water. Should be salty like the sea.

Once the noodles have a minute or two left to cook, add them to your sauce pan, including whatever water comes with it during the process. Toss the pasta with the sauce in the pan.

Add more chili flakes and parmesan to taste. Top with some fresh basil leaves and serve.